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On 30-Dec-2011, Sqwertz > wrote:

> On Fri, 30 Dec 2011 04:19:22 GMT, wrote:
>
> > I was just cruising through Wally World on a totally non-related
> > hunt when lo and behold I chanced to see two packer cut
> > briskets marked down to $1.60/lb. What was I to do? I couldn't
> > pass that by even though I had no plan to run the pit. Brisket
> > has been displayed at about $3.50/lb for the last many moons
> > around here.
> >
> > I think I'll just corn the flats and smoke the tips. I do dearly
> > love my home grown corned beef. Oddly, these beeves were
> > originally priced at $2.48/lb which is much lower then I've
> > been seeing lately. Give a shit what grade it is. I'm going to
> > corn some and smoke some. Grade isn't going to matter much
> > at the end.
>
> If there's time before they go bad, I just corn one whole one and then
> smoke them together (assuming you have the room on the smoker). It
> doesn't take much more fuel or time to smoke whole briskets than it
> does a couple points.
>
> I'm doing a duck and a plate of short ribs today.
>
> -sw

Shit, now you tell me. I already have the flats in the brine and the
points in the smoker pit. I like your idea of making some pastrami
along with a regular pit run to make bbq brisket.

--
Brick(Better to remain silent and be thought a fool
then to speak up and remove all doubt)