- Dec 4, 2020
- 33
- 27
Buying half a beef this spring. Wondering as a smoker..how do I have my cuts done to not screw op some good smoking cuts? Ill request the tri tip if my butcher in the midwest knows what it even is. Save the Brisket. Ribs.. I kow nothing of beef ribs. Chuck roasts for barabaco, the cheeks as well. Other thoughts?