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I visited my local Costco (Madison), Wisconsin). They had 3 Brisket Points for sale. They were labeled as "whole brisket". They were priced the same as the packer briskets in the meat cooler. $4.49 /lb. Has anyone seen these for sale at Costco? I have seen flats sold at Costco but not Points...

I have noticed when smoking a packer brisket the point and flat will have different internal temperatures. I assume this is due to the difference between thickness and at content. Would it be reasonable when smoking a packer cut the flat from the point? Then monitor the internal temperatures...

At my local Costco, 90 miles away, one can buy a packer brisket or a brisket flat. What do they do with the points? My favorite part. Is this situation similar at other stores?

I smoked a rear quarter of venison today. Maybe a 25-pound hunk of meat so I divided it into two pieces along the bone line. Venison is a lean meat so I was concerned about drying it out during the smoke The end products are quite moist and delicious. Pictures, recipes, and steps are listed...

I am charged with smoking a rear quarter of deer venison. Lean meat, so I am planning a 24-hour brine. Smoking at 225 to an interior temp of 150. Not sure of the brine mix. Open to suggestions. I would like to keep the salt content at a lower level. Prep is trimming most of the fat and removing...

A number of youtube videos are posted (meat church and Madscientist for example) that have the topic of using lard or tallow during the wrapping process. They all see to recommend applying the fat (Wagu or regular) to the butcher paper then wrapping. Why not rub the flavored tallow directly...

We are finishing up the pumpkin harvest. 250 plus semis of Jack O Lanterns. Cooked 68 pounds of meat on a Timberline 650. The sides I had a local BBQ restaurant provide. I cooked 34 pounds of pork butt 5 days before the harvest meal and refrigerated then reheated to 170 degrees the afternoon...

I found this part when cleaning ashes in my Ironwood 650. What is it? The grill goes through the ignition sequence and seems to hold a set temperature. This is my first post here! thanks in advance