Just had a change of heart on brisket.....

[Jerod Broussard]

I've always got the "not so long" variety so I could keep intact when hanging. Well the last couple have been looooong and I have separated most of the point and cooked it separate. Man oh man this last one is off the chain. Cooking for a burday party. Sliced and tenderizing some more, BBQ sauce comes later. The bark has that perfect crunch.

From now on, bring on the long boys!!!!! I like to slice in half with the grain so my slices across the grain are not too long.

[ribeyeguy]

I'm hungry right now and you have no idea how good that looks to me.

[johnsteen]

Dang that is pretty!

[_John_]

Looks good!

[Jerod Broussard]

Just bought a 2-footer to cook for someone next Saturday.

[troymeister]

Looks Perfect!!

[DWCowles]

Jerod Broussard the "Brisket King"

[Danjohnston949]

Jerod Broussard, Eunice's Birthday is Thursday 19 Nov 2015! Do You Deliver? 👍👍😇👍👍. Dan

[Jerod Broussard]

Not yet....that far.....

[HorseDoctor]

You made me drool on my keyboard...

[Mosca]

Well the last couple have been looooong and I have separated most of the point and cooked it separate. Man oh man this last one is off the chain.

Yeah! I keep saying, separate the flat and point. It's just meat. They're different muscles that cook differently. More bark, more consistency across the cook.

Of course, I've done like three of these. But sometimes not having any preconceived notions is a good thing.