On Sat, 10 Jan 2004 21:33:27 GMT, "JasonW" > wrote:

>I was looking through the grocery ads today and saw different cuts like
>chuck, tri-tip, rump roast, etc.
>I know in general BBQ works best with marbled meat, but being new to Q'ing
>I'm not sure what cuts to invest in.
>I've never seen a brisket at local markets that wasn't corned-beef, and that
>is usually what I see y'all talking about. I have primarily gilled rib-eyes
>in the past, but they are so tender to begin with that grilling seems best
>for them.

<SNIP>

You can always ask the meat manager if you can order a brisket? Tell
him/her (P.O. run amok) you want a "Full Packer Cut Brisket". They
should know what you want.

Salt and pepper that sucker with an emphasis on the pepper. Smoke any
where from 250-325º till you can stick a fork in the big side and it
slides or twists easily. Or you can just poke it with your finger and
when it wabbles like jell o its done (Waba Waba),


Bruce