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Home Made Sausage, Cured, and Smoked Meats

Piobaire

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damn... would love to see that here. would love to see just the brisket points as well (for some reason they carry the flats but not the points - give me the fat!!)
I've never seen just a point on sale. Flats are traditional in some cuisines, so are everywhere, and prior to the current bandwagon I had to go to a real butcher to get a packer's cut. Now even a chain grocery store will sell packer's cuts.
 

venividivicibj

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I've never seen just a point on sale. Flats are traditional in some cuisines, so are everywhere, and prior to the current bandwagon I had to go to a real butcher to get a packer's cut. Now even a chain grocery store will sell packer's cuts.
So what are they doing with all the points?
 

Piobaire

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I've often wondered that but have no answer.
 

Gibonius

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Gibonius

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Looks better than the Cornyn recipe, at least.
 

Piobaire

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Nine pounds of pork heaven. Coated in cheap Dijon (Kroger brand, baby!) and my homemade rub. In the Cook Shack at 250F with half apple, half hickory.

20210704_065718.jpg
 

Gibonius

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Ribs from last night. Tried a new rub, which ended up needing more chili powder. Still good though, rib texture was excellent.


IMG_20210703_204053143.jpg
 

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