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Nature BoyNature Boy Posts: 8,309
edited November -1 in EggHead Forum
Looks like this thing is gonna happen. Things are falling in place. Thanks to great tips from JJ, as well as some folks on SongDog's, I am clear on what to do for this 2 stage brisket, and have been reassured it will be nearly as good as if I cooked it just before serving.[p]Also, I am excited cuz I just received a package with plenty of Shake's killer sauce. This is special stuff, and will go great with da brisket.[p]On top of all of that good news, I called every "butcher" in the area. Out of every "retail meat" vendor in the yellow pages, I found only one that spoke English and had briskets. The guy was very knowledgable, and they can do just about anything. He can get me a whole, untrimmed brisket WITH A FAT CAP! I guess they aren't in much demand around here. Anyway, for those in the area, this place is called Springfield Butchers (you guessed Springfield)[p]It was nice to talk to someone who really knows meat. It sounds like I could have a new buddy, who will fix it up so all at the fest can enjoy a chunk-o-chunk-o-chest. [p]Eggcited
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