I've recently started dipping my toes in the world of "low and slow" barbecue but am having trouble sourcing the cuts of meat in the appropriate sizes that would be right for cooking this way.
My first attempt yielded dry, leathery but sufficiently smokey results and I'm thinking that a larger cut (the brisket I used was just over three pounds) would help with this.
Can someone out there recommend a butcher or grocery in the eastern part of town (I'm in Silver Lake) that sells brisket with the fat cap intact in sizes over six pounds or so?
Updated 1 year ago | 3
Updated 2 months ago | 1
Updated 4 months ago | 0
Updated 3 months ago | 19
Updated 1 month ago | 9