Meats here in Israel are very different than in the US. First most of it is imported and frozen at one time or another from places like Argentina or some other South American country. Second because this country is under the Jewish laws the way of how the beef is butchered is also different. It is not like you can go to the butcher and get a nice cut of beef or the store and fine a fresh cut of meat. I am starting to smoke meat for people for like Friday night dinners at home and could use some input on best kind of meat to use and some tips on how to smoke them. Over here people are into Rib full cut, Rib plate cut and also sirloin done in the smoker. I am using a brisket cut for doing my sandwiches that I sell on the weekends. Any input on what and how to do would be great. I am always looking for information and trying to "Master" my craft.
