celticgladiator
Meat Mopper
i'd get to know that guy, he will prolly be able to hook you up with some good stuff after you get to know him.
It's all wal marts, not just arizona. None of them that i know of have meat cutting / wrapping facilitys anymore.Yikes! What service..... I asked for a butcher last week at wally world and they told me they didn't have one....this store just gets everything prepackaged ..... I have to drive into Tucson (20mi) to find a butcher at ww.......... I've been trading there for 2years and didn't even know they don't have butchers in every store............... Nobody loves us out here in the badlands of Arizona!
I'll be smoking a 10 lb brisket for a family gathering next Tuesday on my MES. Should I smoke fat side up or
down? Should I score the fat before the rub?
I always smoke fat cap down, then when I wrap I switch to fat side up for the duration of the cook.
Are you doing a flat or a packer? How big?
Doing my first tomorrow for the big show (aka Turkey day). Got it from a local butcher, there were three on display up front and I didn't really have an idea of what I was looking for so grabbed the one that looked most similar to what I'd seen on Pitmasters. I'll do a thread on it tomorrow.
After reading this thread I have to say that I'm more uncertain of what to do than ever before, but the show must go on. Going to trim the fat closer to the meat and cook it fat down. 275+ with no rub, just salt'n'peppa. Pull and wrap at 160, cook to 190 then fridge overnight.
I'm guessing it is a packer 'cause it sure ain't flat. It almost has a pyramid shape to it. I'll post a photo when I get home.
Are you doing a flat or a packer? How big?
4 pounds and triangular sounds more like the point. Which is commonly used for burnt ends, and will have a higher marbling than the flat. The flat is typically more rectangular in shape and leaner. When connected to the point you have a packer. The weight of a packer would be in the 15+ pound range.
I'm guessing it is a packer 'cause it sure ain't flat. It almost has a pyramid shape to it. I'll post a photo when I get home.
It's 4lbs.
That makes a lot of sense. Yes, it is highly marbled.
4 pounds and triangular sounds more like the point. Which is commonly used for burnt ends, and will have a higher marbling than the flat. The flat is typically more rectangular in shape and leaner. When connected to the point you have a packer. The weight of a packer would be in the 15+ pound range.
This is one of the est brisket posts ever posted here:
http://www.smokingmeatforums.com/t/...ood-sliced-brisket-defies-conventional-wisdom