I'm from texas and have been very disspaointed with the quality of brisket beef for smoking. Always found it to be too thin, tough and not enough fat for the long 8 hour smoking process. Alas I have found the quality of brisket beef I need for my smoked brisket recipe. Large, thick, and marbled with that extra thick layer of fat left on top to give the meat the flavor it deserves.\r
The butcher was polite, professional, even asked me to come around while he trimmed the cut to my specifications, and then weighed it after trimming! Can't wait to try this meat.\r
While there I also picked up a standing rib roast (prime rib) which I also smoke before roasting for a unique flavor indeed. Again, very nice cut and trimmed to specification and tied by the butcher. Small place but very well stocked selections. Worth the drive from Weston.
Pros: Professional, personal service
Cons: Not cheap, but you get what you pay for
more