Since moving to the Eastern Shore in Maryland I have had trouble getting good cuts of meat, actually anywhere in Maryland. There's a little town down the road about 14 miles that is a real honest to g*d butcher. He has brisket, whole briskets. He said he would sell me a 12 lber for $1.99 per pound. I told him I'll stop over in the moring to pick it up.

YEAH!!!! No more CostCo flats for me, no more itty bitty 2.8lber's .....he he he

BEEF! IT"S WHAT"S FOR DINNER!!!!

The Internet is great!!! Couldn't have found the place without it.....

Do yourself a favor. Ask the butcher if he likes BBQ and if so, what. Then cook him up some ribs, or take him some pulled pork or even a brisket.

Do it right, you'll get some better deals.

Wish I could find an host to g*d butcher

Way to go, Baltimore! What a difference it is to be able to smoke a whole packer brisket vs a flat....

Hope you plan to do some burnt ends with the point.....Lots of great posts about doing them and for me, my 'favorite' part!!! As Smokin' has noted, "fat is flavor" and that's why I can't keep my hands off the burnt ends!!!

Let us know how the 12lber turns out...IBSPY

Well, the weekend is over and I'm here at work. I picked up my 12lb-er brisket at the butchers on Saturday morning. The place is kind of run down, looked like it use to be an old gas station. It was run by the whole family...kids included. They were all behind the one and only single glass counter making sausage and packing them up. It wasn't what I'd call clean eather. It's in a very small town, one stop light, a Southern States and a gas station. If you blink you would drive right through and not know it. His buisness was just on the other side of the tracks, which was about a block from the stop light and he was on the out-skirts!! I'm tellin-ya this town was small.

I had the girl bring out my brisket....Hmmm..HUGE...I paid her the $1.99 per pound and put it in my cooler with some ice for the trip home.

Once home, I threw it in the freezer. I'll be smoking it at my sisters lake house this coming weekend. But, I also want to marinade it the night before and have it covered in rub and wrapped for the trip down. I will probably take it out of the freezer Tuesday morning or evening to thaw. I already have one picture of it raw. If I don't forget I'll take pictures of it in each stage....

Went ahead and grilled up a London Broil for the family in the meantime (after a 24 hour marinade)....Hmmmm good!!