Quote:
Originally Posted by Fire Me Boy!
It's impossible to find a point down here at all. The place I usually special order things from won't even order me a whole brisket because they won't be able to get rid of the others in the case.
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I had to call around, be put on hold (not complaining), to verify they had a point they'd sell. Next time I'm going to ask what they do with it because I see a ton of trimmed flats for sale up here (corned beef, pastrami, I get it), but rarely a whole brisket. Maybe it's my narrow minded Midwest mentality, but what else do you do with the point other than ends besides some low grade stews or something? This place practically asked me what I'd give for the point as opposed to the brisket price because he obviously never gets asked for it. Lol, he said he'd cut it to weight and I was like, no I'll take the whole thing.