Okay my friends, I hope this Pastrami thing dies out quickly! 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?
This last weekend, nice 13lbs, but .30/lb higher. I hope that wasn't you guys that helped out?
No PROBLEM anyway, but I'll be smoking a nice Angus packer. Just trimmed on it and realized the small tuff fat pocket on my other flats was different this time. The fat was wider deeper and run into the vein inbetween the point and flat. Much wider this time???
Anybody smoking something this weekend they would like to comment about?