So rich and decadent. No way is this an everyday BBQ item. If you like your brisket on the lean side, stay far, far away, but if you love a slice of fatty brisket from the point, it's like that turned to 11.
Originally Posted by DoubleNickels
Where are you buying meat, that the butcher doesn't know cuts?
Nobody butchers beef around here anymore. Everything comes in cryovac. Finding a decent butcher who actually knows cuts and not just what they typically order for the display case has been... challenging.
There are a few local farm-to-table establishments that butcher beef, but they want stupid money for their grass and beer-fed, heritage-breed, hand-massaged meat.
My most recent local find seems promising. Guy knew exactly what I wanted when I asked and was excited I was going to do a smoke with them. They delivered exactly what I asked for. We'll see how they do with some more mundane cuts later.