Great welcome home for you, Cranky! Checking the grain direction is a must-do, of course.
I'm about out of PP and was planning a shoulder for this weekend but now you have me craving brisket. I just cut up the last of my leftover point last week for mashed potatoes & gravy, so I'm out of that, too.
Decisions, decisions...
Hey, farmer, if I can do it I know you can. You don't need a huge one. I get them in the 10 to 12lb range, cut the flat off for something else and they don't take any longer than a good sized butt. Once you've done one you're hooked. Cheap & easy tender, tasty beef....
Dan