Okay, it's been a while since I posted on here, so I thought I'd post my latest acquisition - a packer brisket of enormous size.
My local butcher specializes in sausages, so doesn't do a lot of cut meat retail sales. This has the advantage that when I put an order in, he'll go to all his suppliers and pick the best he can find (This is a good thing). One day he got a brisket in from a new supplier, and I got it and made the best brisket ever (12 hr smoke, simple pepper coating). After that, I saw the light and became a believer and understood why people like bbq brisket. Never had anything even close to it, even from bbq restaurants.
So I placed an order for a good brisket, and have been told for the past month that "nothing good was available" every time I checked with him.
Then I got the call that he found a good hanging side, I showed up so fast that he hadn't split it yet, but was showed it (dammit no pick).
But I picked it up today, and it's a monster _18_ lbs, and while there's lots of fat on it, the marbling in it is great too. I can't wait for the weekend.
(The flat is actually cut again a 2nd time and tucked into the bag on the right - hence why it's so high in the pic.)
Total length of the brisket? 26 inches.
Any advice for dealing with something this size? (I've got a MES 40" electric smoker w/ AMPS)
My local butcher specializes in sausages, so doesn't do a lot of cut meat retail sales. This has the advantage that when I put an order in, he'll go to all his suppliers and pick the best he can find (This is a good thing). One day he got a brisket in from a new supplier, and I got it and made the best brisket ever (12 hr smoke, simple pepper coating). After that, I saw the light and became a believer and understood why people like bbq brisket. Never had anything even close to it, even from bbq restaurants.
So I placed an order for a good brisket, and have been told for the past month that "nothing good was available" every time I checked with him.
Then I got the call that he found a good hanging side, I showed up so fast that he hadn't split it yet, but was showed it (dammit no pick).
But I picked it up today, and it's a monster _18_ lbs, and while there's lots of fat on it, the marbling in it is great too. I can't wait for the weekend.
(The flat is actually cut again a 2nd time and tucked into the bag on the right - hence why it's so high in the pic.)
Total length of the brisket? 26 inches.
Any advice for dealing with something this size? (I've got a MES 40" electric smoker w/ AMPS)
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