RECIPE: REC: Beef Brisket with Tangy Bar-B-Que Sauce

[karennoca]

That price is for whatever you want. They have them whole, so you can buy the entire brisket

in my case, I bought half of it. Many folks want that thick fat cap especially if you do the dry rub smoke. Even if you ask the meat cutter to trim most of it, it is still weighed prior to the trimming. Just one of those pills you have to swallow. Many people save the fat for other uses. On another note, many cut off the fat cap before doing the dry rub. This seems best to me.

 

[karennoca]

I was also at a small locally owned grocery store in our neighborhood yesterday for a last minute

pick up of flank steak. I did not see any so asked the meat guy about it. He told me he no longer carries flank steaks because they do not sell and he loses money. He said his fresh red meat section is getting smaller and the prepared meats, (as in pre-made burger patties, kabobs, and seasoned roasts) is getting larger. I had noticed that, and the fact that he carries no beef with bone-in. Says they do not sell either, nor do the pork chops with the bones.

This is why I go to our local old-fashioned butcher shop. They get the whole beef in and do all the cutting on site. One can get whatever they desire, custom cuts of all types too.

They also have a huge fresh seafood section with anything one wants or needs. Love this place! They have a frozen section in the center of the store which has frozen wild meat, such as elk, bison, deer, plus oxtails, lamb racks, game hens, turkey burger chubs, all sorts of goodies.