C
Chefy
Guest
Had a brief conversation with a guy that has a successful BBQ restaurant and catering service in our area. Went through his cooking process and he mentioned that he only uses 119 packers (Brisket). I didn’t want to be too nosey, so I didn’t ask him what 119 designates. Tried to Google the 119 but had no luck. Can someone tell me about the 119 packer?