No briskets on the shelf when I arrived to prepare for my BBQ main event. So I sqawked at the nearest butcher. He said the briskets were all on the shelf, right over there. So I looked again. No briskets. I told him so. So,he came out on the floor and looked at the shelf. No briskets! Duhhhhhhh.
So, he went back behind the counter and came out with a large package. It was titled: "Whole Brisket." This is what them boys get from where ever, and then they chop up to serve to those of the public not known to Smokin Okie. The butcher said, nobody wants the big slabs. But I said, I do!
It's the size of a garbage can top. About 6.5 lbs, so that's not too daunting. (Cost an arm and a leg. Jeeze, what sort of hobby is this.) It seems to have many corners and points. I think the "dekle" is one of them.
How do you spell dekle, and how do you know which part of this many pointed slab of flesh is that particular part. (I intend to do "Kansas City burnt ends" if it kills me. And I recommend them to you, tooooooo.)
To close, while the rest of you sophisticates sleep in, snug and smug in your Cookshack convenience, I intend to arise at 0400 to beat my fire breathing offset iron horse into life.
But, the results........... oh my god
PS: Tom, on your advice, I ate slices of jalapeno raw, with a dash of vinagrete. My hair grew back.
PS: Mike Rochman: Tom has a point about ancho peppers. I put about a teaspoon of ancho pepper powder in a cup of your rub, and it does good things...mysterious things...I think Tom says it "rounds out" the flavor. Oooooooooo. You should try it.
Acarriii. (And thanks for any anatomy tips on that brisket. I'm trying to learn. I'm trying. I'm trying.)
