Shawn White
Sous Chef
Canadian brisket:
wish I had a chance to add that to that thread that got closed
I'm Canadian BTW
Backstory: I called a small processor in the country near my home and asked for a packer ..... long dead silence .. ok, I want the point, flat, fat cap and it should be in the 12-14 lb range and about 18" long. No problem they said. I went to pick it up and it was from a small animal but they kept the plate on to get the weight ... it was 32" long!!!
Found better brisket sources since ... but lotsa meat cutters up here have no fricken clue what we want for smokin brisket.
Not trying to defend that other guy though. 'Shoehorn between grates' is easy enough to understand, even for a simple guy like me.
wish I had a chance to add that to that thread that got closed
I'm Canadian BTW
Backstory: I called a small processor in the country near my home and asked for a packer ..... long dead silence .. ok, I want the point, flat, fat cap and it should be in the 12-14 lb range and about 18" long. No problem they said. I went to pick it up and it was from a small animal but they kept the plate on to get the weight ... it was 32" long!!!
Found better brisket sources since ... but lotsa meat cutters up here have no fricken clue what we want for smokin brisket.
Not trying to defend that other guy though. 'Shoehorn between grates' is easy enough to understand, even for a simple guy like me.