Actually it looks like it might be a while picnic — it has a vertical and a horizontal bone. But not sure, have only some butts (or packer cut brisket, which has no bones):
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Any ideas?
Yep! That makes more sense. Pick a night when you have nothing to do the next day except nap. And hit up DD for some suggestions to keep your taste buds satiated. And enjoy at least a 15 hour smoke. (And as stated, invite lots of friends.)
By the way, if you haven't done so yet, look into injecting that hunk of meat. I love to use fruit/citric juices mixed with a few spices.
Yer on call now to guide OPK through his challenge.
Q "Why do you like Duke, you didn't even go there." A "Because my art school didn't have a basketball team."
PS..."Shoulder" "Butt" "Picnic" gets confusing. And I may have it wrong, but so do lots of places that I get my meat at.
I actually think a "whole shoulder" includes both the picnic and the butt, vs vice versa. But either way, it tastes good. And either way, the butt (which is the prime part) is included.
Q "Why do you like Duke, you didn't even go there." A "Because my art school didn't have a basketball team."
I understand the butt to be the top shoulder muscle, the shoulder to be the lower muscle down towards the hock, and the picnic to be both. But certainly can be wrong. (Much more familiar with the flat, point/deckle, And overall packer cut of a brisket which I have done plenty of times — have only done butts with pork).
Can always use advice and recommendations. I tend to fall back on what I know I like as opposed to sampling (which is odd, considering in other food/drink endeavors I love to experiment).
[redacted] them and the horses they rode in on.
We're wise to you. Anything that keeps the pitmaster occupied and within sight is also a good thing. No wandering off to begin other ill-advised projects, sir.
I am going old school and bbq-ing some old fashioned chicken this weekend. Heat is forcing me to revisit the classics.
Nothing incites bodily violence quicker than a Duke fan turning in your direction and saying 'scoreboard.'
Trying something new tomorrow. Harris Teeter had an amazing $2/lb brisket special, so I got one. I always just rub and smoke them, but I've decided to brine this one overnight. I've never tried it with anything other than poultry before, so this will be a fun experiment. It's going on my stand-up smoker tomorrow, and I expect for it to be about an 8 hour cook. (It's a small one, only 5 pounds, just the flat.)
Q "Why do you like Duke, you didn't even go there." A "Because my art school didn't have a basketball team."