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So I called up my local butcher shop to order a nice brisket to smoke this weekend. He said he had a 15 pounder and I told him to cut it in half.
When I went to pick it up, he handed me a package that was long and skinny, like a pork tenderloin. I said whats this? He said its your brisket. I said why is it long and skinny? He said nobody knows how to cut brisket, this is the way it should be cut. I told him I have never seen brisket cut like that that and he said, you've never had a brisket cut correctly.
This was a new butcher I was giving a shot. My old butcher would always cut brisket just like you always see it. More like a flat rectangle. Now I have to cut it the way I'm not supposed to cut it, according to the new butcher, to get it on the grill.
Anywho, just wanted to get the consensus out there on the "correct" way a brisket should be cut from the butcher.
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