Thanks, Joe!

 When I started cooking brisket 40 years ago, brisket was the cheapest cut of meat in the butcher's case.  Three things mitigated against brisket.  It was big, it was hard to cook and it took time.

Back in those days, a packer-cut briket would go for about a dollor a pound, sometimes less.

I bought a brisket last week to cook at a club event, and nearly stroked-out when i saw the price.

$4.55 a pound?  My Gawd!  Thanks, Joe!  You are putting Jimmah Carger to shame.