I wanted to smoke a brisket so I sent a friend to the butcher shop to get one. He came back with a chunk of meat that is 6" x 8" X 40" long... Seriously, this slab of meat is 40" long. It's longer than the smoker. It also doesn't look like the brisket you guys are cooking on here. Should I whack it up into foot long chunks or what? It looks a lot like a mid sized alligator without the legs.
post #1 of 25
11/15/07 at 3:45pm