Here is my dinner, bacon and Mediterranean sausages and BBQ marinated chicken thighs and Whiskey with a side of mashed potatoes.

Brisket comes from the lower breast section of the cow and can weigh anywhere from 8 to 20 pounds. This large boneless chunk of meat contains a considerable amount of tough connective tissue. Thus, why many choose to tenderize that tissue down by cooking it low and slow. WHAT ARE THE PARTS OF A BRISKET Your brisket's anatomy consists of two main areas-the flat and the point. Most briskets available for purchase will be the flat. The flat is leaner and tends to be a more desirable cut because it's easier for cooking, while the point is a fattier piece of meat. But brisket veterans will often tackle what is known as a full or whole packer-a cut of brisket with both the point and flat intact. Outside of the full packer's high price tag and extended cook time, the end result is always worth the wait. WHAT ARE THE DIFFERENT GRADES OF BRISKET When purchasing a brisket, you'll find there are three USDA grades. Select is the lowest grade, you'll find these at your local grocery store or a restaurant chain. Choice brings more flavor and tenderness and can be found at most supermarkets and butchers. Prime is the highest grade of meat. When comparing the three you will notice an increase of tenderness, juiciness, marbling, and flavor. This is in reference to the meat's fat content. As you could have guessed, choice has a lower fat content than prime. You can typically find Prime at upscale steakhouses and via request from your butcher.

Hes guy's and gal's, I was wondering whar are your 3 favorite meat to cook on your BBQ. For me it's Short Ribs, pulled pork and whole chicken. It's not the most complicated cook that are the best and it's also connected to the fact that my family really dig those receipes.

I just discovered this farm in St-Augustin, de Sanglier They deliver everywhere in Quebec The price and the products are really Hot. I'll give you their website. Https://sanglierdesbois.ca

Hey BBQ Nation, I need to share this win. I cooked a 2-lb pork loin tonight — Kansas + Booster rub, indirect on my Napoleon LEX 730… And honestly? It was the juiciest pork loin I’ve ever made. No injection. Nothing. Just patience, 275 °F, pulled at 135–140 °F internal, 10-minute rest… When I sliced it, the juices were running like a tenderloin. The Kansas rub caramelized perfectly, the texture was crazy good, and that little Colonel Mustard + maple glaze… 🔥🔥🔥 Just wanted to share the win — sometimes the simplest cook, done right, gives you the biggest “WOW”. Thanks Nation for always keeping the fire alive 🙏 Let’s keep pushing each other to level up!