They sell 'em pre-seasoned at Slam's Cub. Whatever the Hel_ they are...One set of Google results--mayhap this'll shed some light on the subject...http://www.seriouseats.com/2010/05/the-butchers-cuts-pork-brisket.html
Since this question never got answered, I figured I would throw it out there again, seeings as I have just picked one of these up the other day and plan on cooking it this weekend. Any suggestions would be greatly apprieciated.
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