First let me say this is a great site..Found it after looking for some information on the Meatman website. Here's the deal..I've done quite a bit of smoking, usually chicken and ribs, but I want to try a brisket. I keep seeing reference to a "packers" cut of meat, one that has a nice top fat layer and good marbling in it. So what is this cut of meat, is it an underblade round? Or are there different cuts you can use. Thanks in advance for the help.
post #1 of 8
12/22/09 at 8:11pm