Reply to "Smoking again this weekend?"

trucky1008Member

quote:
Originally posted by MaxQue:
quote:
Originally posted by cal:
2-3 weeks ago I went to look at Sam's for a packer brisket and got to talk with a butcher,nice! Ater talking and looking at the brisket cooler, I wondered why thin flats on these packers?

Earlier this week I discussed the same subject with Andy Groneman, head cook of Smoke on Wheels BBQ team. The Koreans are buying a HUGE amount of short ribs...bone-in and boneless. As a means of increasing the meat yield on short ribs, the packing plants are robbing Peter (briskets) to pay Paul (short ribs).

Thanks for the explanation. I've noticed the same thing. I went to 4 different stores yesterday searching for a couple nice packers and couldn't find a single one with any thickness on the flat. My search continues today.

4/3/106:29 AM

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