I'm new to this board (and the WSM) and I'm addicted to both. Thanks for all of your insights from everyone.
I spent 3 years smoking on a Charcoal Brinkman bullet and was tired of tinkering with it every 10 minutes over a 12 hour smoke. I made the switch and just smoked a couple of chickens using the minion method mentioned on this site. I was ABSOLUTELY AMAZED at how well the WSM regulated the temperature. Now I know why you all love your WSM.
At any rate, sorry for the diatribe, but here is my real question.
The only store in my town (Lincoln, NE) that carries the packer brisket is Walmart. The local Sams club and other major grocery stores only stock the flat brisket or point cut. I really have two questions. First, do I need a whole packer brisket, or will a flat cut work for me. I noticed the flat cut is running about $3.75/lb around here compared to the $2.18 packer at Walmart.
Secondly, for the life of me, I can't tell the grade of the briskets at Walmart (and neither could the meat dept guy at Walmart). The cryopac said it was USDA inspected, but nothing about select or choice. Is this standard around the country?
Thanks again for all your help. I'm sure you'll be hearing from me later.
-andy
I spent 3 years smoking on a Charcoal Brinkman bullet and was tired of tinkering with it every 10 minutes over a 12 hour smoke. I made the switch and just smoked a couple of chickens using the minion method mentioned on this site. I was ABSOLUTELY AMAZED at how well the WSM regulated the temperature. Now I know why you all love your WSM.
At any rate, sorry for the diatribe, but here is my real question.
The only store in my town (Lincoln, NE) that carries the packer brisket is Walmart. The local Sams club and other major grocery stores only stock the flat brisket or point cut. I really have two questions. First, do I need a whole packer brisket, or will a flat cut work for me. I noticed the flat cut is running about $3.75/lb around here compared to the $2.18 packer at Walmart.
Secondly, for the life of me, I can't tell the grade of the briskets at Walmart (and neither could the meat dept guy at Walmart). The cryopac said it was USDA inspected, but nothing about select or choice. Is this standard around the country?
Thanks again for all your help. I'm sure you'll be hearing from me later.
-andy