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Yeah, I'm sure it takes a LONG time, but maybe a half cut or something like that. I've been to lockhart a few times now, and this last visit over the holidays is the first time I realized they use the clod. Typically you think of lean brisket being the flat, and fatty brisket being the...

Looking good. To answer your first question, in my mind the butcher probably took more off than I'd prefer. I buy a full packer and trim it down in a similar manner to Todd above, however, I leave as much SOFT fat on that I can (will cook down and keep juicy), and I take off the big plugs of...

Hi there - been lurking on this site for about a year, decided to step up and sign up. Living here in Austin TX has taught me a lot about bbq'ing, and I've been at it for about 3 years. Started out refrubing a cheap charbroil offset, quickly outgrew and bought a beautiful Pecos offset...

I know there have been threads about brisket prices before, but this might give more insight... Why don't stores start stocking shoulder clods so we can make some lockhart fatty cuts...