🥩 Aunt Mildred’s Quick Guide: Choosing the Right Cuts of Meat for BBQ

1. Brisket
💪 For Low & Slow Lovers
Go for a whole packer brisket (includes both point and flat). Look for even marbling and flexible meat — if it bends, it’ll be tender.

2. Pork Shoulder (a.k.a. Boston Butt)
🐖 For Pulled Pork Perfection
Fat = flavor. Look for a cut with a nice fat cap and plenty of intramuscular marbling. Bone-in holds moisture better during long smokes.

3. Ribs
🔥 Baby Back vs. St. Louis Style

• Baby Backs are leaner and more tender

• St. Louis Style has more meat and flavor
  Choose depending on your crowd — tender fans or BBQ purists.

4. Sausages & Brats
🌭 Flavor Bombs in a Casing
Always buy fresh, high-quality links. Look for coarse-ground meat with visible seasoning — skip the overly smooth, factory-packed ones.

5. Chicken
🐓 Budget-Friendly Crowd Pleaser
Use bone-in, skin-on thighs or drumsticks — they stay juicy, absorb smoke well, and crisp up beautifully. Avoid boneless breasts unless marinated.