Quote:
Originally Posted by covey ridge
Well the biggest shock of one that size is the price! Another reason to go for a smaller cut or a big chunk with the fat cap. Brisket used to be an economical cut but not so anymore. In recent times when I splurge I go for really thick rib eyes or strip loins done T Rex style.
But I do hope to try your recipe. Thanks!  |
Your right about the size of the brisket as well its important to have your butcher trim it to your liking. Its between 5 and 6 dollars a pound for something they used to grind into burger. We all know they used to throw chicken wings out with the guts. Supply and demand I guess. Good luck