A Proper Cut

Having attempted barbeque brisket a couple of times before in my smoker and not being completely satisfied, I’ve sought advice on how to proceed from those who have tasted success… literally. The key, it seems, is the meat. Not just the quality of the meat, though, but the cut. Most briskets here are trimmed and very lean. These just don’t smoke well. What you need is a whole untrimmed brisket. like this:


As you can see, I finally found one. I have been shopping around for quite a while looking for one. Even Whole Foods, which usually carries quite a variety of cuts doesn’t stock this. We finally found it at The Organic Butcher in McLean, VA. The butcher was so nice as to get us this cut as well as some beef ribs to smoke next to it. He said that he never trims the brisket without explicit instructions from customers to do it.

Tomorrow, I will be firing up the smoker to take a pass at this 11-pound pile of jiggly fat and meat. Since I’m going to be working from home, it will be a great time to try it out.

Of course, it’s supposed to rain, too… 😦

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