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When I am making Chicago style Italian beef, I usually use bottom roaund. I've also used sirloin tip (it was a substitute) and it worked as well. Good luck,.

Looks wise, I would say the top rack. You need to have a nice rich deep mahogany color and shine to it. The bottom 2 racks looks like you used mustard as the glaze. If you are at Libertyville, talk to me about ribs. Won't give you my entire recipe, but can help you out a bit... Scottie

I order everything directly from Weber. It's cheaper and I have it the next day... While I am sure you can't get stuff as fast as I can, I am sure they are fast....

My main concern would be was it treated with any pesticides?

I get all of my comp briskets directly from the meat plant and they age all of my briskets for 35-40 days. Using the pack date isn't right either, as meat can be held for days at a time. Kill date is what you really need to be completely accurate. But they also do not include that on the box...

Yes... Don't separate...

They also carry them at Sam's, but you have to buy a whole cryovac bag of them. Maybe 5 or 6 per vacuum bag? They do not put them out at Sam's though, they have them all in the back, as they cut them to a different cut at Sam's....

I like the advantage of having 2 different fillet knives. So I get a flexible and a semi-stiff one.... They are relatively cheap too... the semi-stiff one I also like to cut my ribs with it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brent Bristle: After a lot of consideration, I finally ordered 3 Forschner knives. Today I rec'd the 4" Paring knife, 7" Fillet knife and 12" Granton...

Rick, that was just an uninformed meat worked... They have flats and packers at mySam's. They are marked significantly different in price... You just needed to find someone that knew what they were talking about. I had a guy wanting to sell me cases of baby backs for the same price as...

People are willing to pay it Dale, so I take it and give it back to my foundation. I also sell a lot of it for $10 a pound too. Just not competition meat. Slicing brisket is easy. Tending to the fryer for wings, et al. is the hard part and then you have to drop everything to slice brisket...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: </div></BLOCKQUOTE> No they weren't. They were 'invented' by processors for retail (mass market) sales. You're right and I am not even sure...

I cook apprioximately 25 contests a year. Ihave a lot of leftovers. I am able to sell these leftovers for $20 a pound... I can't sell them for that price if the brisket is dry or not moist... So yes, it is from experience. It is the restaurant world that invented these products for use...

This is where those phosphates come in handy. If you injected before hand, sliced, cooled and bagged. When you re-heat the brisket slices, it's like you just sliced them off the whole brisket.

There are plenty of places in Chi-town that carry them. You aren't looking in the right shops or asking the meat counter guys the right questions if you can't find them. There is a butcher up in Evanston on Dempster, East of the Eden's. I want to say it's "ralph's". They are in a small...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Martin: Is this how anyone here trims a brisket? I've never done one....but am trying to work up to it. PS. I really like this guys channel on...

Look up "Pork Steaks". They are very popular in the St. Louis area. Served with Maul's...

I'm going on Monday. I'll be at the Cookshack booth and over at the BBQr's Delight booth. Great show. Scottie

Wet age and freeze Dan. I take them out 7 or 8 days before a contest then. So they have nice and long defrost period in the fridge. Scottie

A properly aged birksrt will have a slight musky smell that will eventually go away after opening it. If it is rotten or has gone bad, you will no instantly and the smell will not go away. Trust me on this. You will know immediately.