Pigs On The Wing BBQ
Master Chef
USDA has an IMPS chart for beef that seems to say it is either 119 or
120 that you want. 118 still has some rib bones in it, after boning and
squaring up it becomes 119. When you remove the deckle, it becomes 120,
which is probably the packer's cut, at least that's the one I've always
thought of as the real brisket. 120 is subsequently cut into 120A, flat
cut, and 120B, point cut.
The chart is at:
http://www.ams.usda.gov/lsg/imps/imps100pc.pdf
Charts for other meats are at:
http://www.ams.usda.gov/lsg/stand/st-pubs.htm
120 that you want. 118 still has some rib bones in it, after boning and
squaring up it becomes 119. When you remove the deckle, it becomes 120,
which is probably the packer's cut, at least that's the one I've always
thought of as the real brisket. 120 is subsequently cut into 120A, flat
cut, and 120B, point cut.
The chart is at:
http://www.ams.usda.gov/lsg/imps/imps100pc.pdf
Charts for other meats are at:
http://www.ams.usda.gov/lsg/stand/st-pubs.htm
