Buckboard Brisket

[SmokyOkie]

If you look at a pork chop (or T-bone steak), the smaller piece of meat is the tenderloin and the larger one is the loin. Where the loin runs the full length of the rib section, the tenderloin only runs about ½ to ¾ of the section.

I don’t generally use the tenderloin as a ‘cured’ meat because it is far to tender and would fall apart. The loin on the other hand should work fine.

You can pretty well bet it would be tigh and dry as well. It's real fine grained and has virtually no marbling.

Hey, I wonder if top round would be good for "the cure"