I went to the local restaurant supply yesterday to get a brisket to smoke for a housewarming party tomorrow. I grabbed the last packer in the floor cooler. It was 14.5 lbs. @ $3.49 per. It was pretty fatty and pretty thin on the flat end, but the right size. I headed to the service desk and the guy brought me into the walk-in to look at the others. He had two small angus briskets at a dollar more per lb., and opened another box of packers. They were worse than the one in my cart, which I ended up buying. The guy (owner, I know him) was griping about the stuff that they were sending him, and griping about if he orders prime no one local will pay the price he needs to get for it (it's a rather depressed, impoverished town).
Preparing it this morning was quite a task. I bet I removed about 5 lbs. of fat and actually ended up separating the point from the flat because of a 1 1/2" layer between them. It'll smoke just fine. I'm not worried about that, but I'm quite disappointed paying $15 for a bag of fat that was thrown into the trash.
Thoughts on separating the point and flat because of necessity?
I also rolled a Bacon Explosion stuffed with sweet sausage, crumbled bacon, sauteed onion and peppers, and drizzled inside with Dinosaur BBQ sauce.
Preparing it this morning was quite a task. I bet I removed about 5 lbs. of fat and actually ended up separating the point from the flat because of a 1 1/2" layer between them. It'll smoke just fine. I'm not worried about that, but I'm quite disappointed paying $15 for a bag of fat that was thrown into the trash.
Thoughts on separating the point and flat because of necessity?
I also rolled a Bacon Explosion stuffed with sweet sausage, crumbled bacon, sauteed onion and peppers, and drizzled inside with Dinosaur BBQ sauce.