And how would I cook it?
Asked a butcher I use from time to time for some brisket. He didn't seem too clued up so showed him the wiki article which has a diagram showing where the brisket is located. This is what he got back from his supplier -
Top
http://i216.photobucket.com/albums/cc17 ... 307556.jpg
Bottom
http://i216.photobucket.com/albums/cc17 ... 8fa0f1.jpg
Doesn't look like brisket to me! Folks on another forum have suggested chuck or blade. Any idea what it is, and if I should still have a stab at slow cooking it on a Weber kettle?
Cheers