tag:blogger.com,1999:blog-3233136766970701014.post5885723528501039839..comments2024-03-15T16:58:18.866-05:00Comments on Full Custom Gospel BBQ: BBQ Book Review: Modernist Cuisinesmokemasteronehttp://www.blogger.com/profile/13060574775769962975noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3233136766970701014.post-55988625595118559872011-12-12T11:19:33.658-06:002011-12-12T11:19:33.658-06:00I've had cob smoked ham from the Hudson Valley...I've had cob smoked ham from the Hudson Valley region in NY state. It lends a sweet, earthy quality to the meat. You've got to try it someday!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3233136766970701014.post-54895803049294203602011-12-09T10:43:12.560-06:002011-12-09T10:43:12.560-06:00Myhrvold needs to consult a butcher about brisket ...Myhrvold needs to consult a butcher about brisket terminology. Flat <> Point. Point <> Deckle. These are three different sections, and packed briskets don't come with the deckle. Flat is the lean part, and point is the fatty part. The deckle connects the brisket to the ribcage. Brisket = Flat + Point.Doug Zedlerhttps://www.blogger.com/profile/02380828701790888668noreply@blogger.com