When I was in HEB last week they had something called pork briskets.
It's flat meat and it's cheap, but I have no idea what to do with it.
I'm thinking it should make decent Q, but I don't know if there are
bones in it or what.

The other meat is "finger ribs" they are beef ribs with more fat than
meat. They look like good candidates for the smoker, too, but not much
meat means that they might easily overcook. I would need instructions.

If all y'all aren't too busy with your own holiday Q, I'd appreciate a
short course.

TIA,
Janet, wishing it would rain.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.