Hey good looking....what you got cooking?
- Thread starter Bomar
- Start date
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As it sits in that picture the top half grain runs North/South and the bottom half East/West
It can get a little confusing after all the rub and smoke hit it.
I found a tip the other day that said to put score marks with the grain before cooking so you know when it comes time to slice.
Bomar- you have got to do some burnt ends from the point when you have a chance. Cube up the meat from the point, hit it with a little more rub, light coating of sauce and still back on the egg in a foil pan until they caramelize. Freaking incredible!
When you cook a "Whole" brisket not just the flat side, the fatty/thicker side is called the point.
Trim off most of the fat after smoking, and cube up those delicious juicy pieces.
Throw them back on the smoker in a foil pan with added rub and sauce for another 2-3 hours, while they just get more tender and a little more smoked caramel look.
Stole this from the web but this is a perfect example.
I usually do them the next day after eating the flat side, (traditional sliced brisket) for dinner.
Trim off most of the fat after smoking, and cube up those delicious juicy pieces.
Throw them back on the smoker in a foil pan with added rub and sauce for another 2-3 hours, while they just get more tender and a little more smoked caramel look.
Stole this from the web but this is a perfect example.
I usually do them the next day after eating the flat side, (traditional sliced brisket) for dinner.
- Thread starter
- #431
I hear you JB. To me the point is the best part of the brisket. I like me some burnt ends. I was said the other day at Rudy's when they were trashing alot of the good stuff.
I like my meat MOIST....just like women.
I like my meat MOIST....just like women.
Bacon wrapped pork tenderloin...
Served with grilled pee enhancer and tator tots (not pictured)
Served with grilled pee enhancer and tator tots (not pictured)
I slit it open and put some secret stuff inside before applying the bacon bandage (which I peeled off and will hide for later).
Yep, its an organic piece I was given. The tri-tip I did last time was great. I am thinking this is a bit on the lean side for a traditional brisket cook but I don't know s*** about it.