I read in Aaron Franklin's BBQ book and noted how he usually either discards or chops the area of the flat that is under the point.
Now he smokes TOL (top-of-the-line) waygu/kobe-type briskets. The reason he discards or repurposes that meat under the point is that he feels that his customers deserve maximum bark on their brisket slice.
So my question is, shouldn't I routinely, as a backyard cook, just separate the point from the flat and cook them so there is maximum bark?
What's the downside?
Kathryn
And P.S. I can spell "redundant" but my fingers didn't seem to get the message. Wish I could change the title but I can't. Sigh.
Now he smokes TOL (top-of-the-line) waygu/kobe-type briskets. The reason he discards or repurposes that meat under the point is that he feels that his customers deserve maximum bark on their brisket slice.
So my question is, shouldn't I routinely, as a backyard cook, just separate the point from the flat and cook them so there is maximum bark?
What's the downside?
Kathryn
And P.S. I can spell "redundant" but my fingers didn't seem to get the message. Wish I could change the title but I can't. Sigh.
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