Brisket - point or flat cut?

In reply to slantvaliant :

I've found that people who can spell barbecue can't cook it. 

Also, vinegar based for beef, mustard rub for ribs, pork should just be rubbed. 

Flavor injectors are for people who can't cook. 

slantvaliant said:

"BBQ" is for people who can't spell barbeque.

slantvaliant is for people who cannot spell slant Valiant.

RevRico said:

In reply to slantvaliant :

I've found that people who can spell barbecue can't cook it. 

Also, vinegar based for beef, mustard rub for ribs, pork should just be rubbed. 

Flavor injectors are for people who can't cook. 

Go tell sweatman that he can’t cook. 

https://m.yelp.com/biz/sweatmans-bbq-holly-hill?adjust_creative=dWJMtmYxpd5N5yoyzSuhtA&utm_campaign=yelp_api&utm_medium=api_v2_business&utm_source=dWJMtmYxpd5N5yoyzSuhtA

You guys are worse than bathtub Porsche nuts. 

[edit]. Excuse me, I meant ‘classic Porsch-a afficionados’

In reply to slantvaliant :

If you run a barbeque restaurant in Albuquerque, you could pay for the longest sign ever, or just call it ABQ BBQ.

All Barbeque is good.....well except KC style. that stuff is just crap. Too much sugar and sauce. 

I ordered some burnt ends expecting these great tasty crunchy crusted tidbits and got these over sauced not even crunchy bits. 

Brisket is for people who don't like good beef.

There is a reason it has to be low and slow...