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

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  • Mosca
    replied
    Originally posted by Jerod Broussard View Post
    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.

    Leave a comment:


  • HorseDoctor
    replied
    You made me drool on my keyboard...

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  • Jerod Broussard
    commented on 's reply
    Not yet....that far.....

  • Danjohnston949
    replied
    Jerod Broussard, Eunice's Birthday is Thursday 19 Nov 2015! Do You Deliver? 👍👍😇👍👍. Dan

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  • DWCowles
    replied
    Jerod Broussard the "Brisket King"

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  • troymeister
    replied
    Looks Perfect!!

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  • Jerod Broussard
    replied
    Just bought a 2-footer to cook for someone next Saturday.

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  • _John_
    replied
    Looks good!

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  • johnsteen
    replied
    Dang that is pretty!

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

    Leave a comment:


  • Jerod Broussard
    started a topic Just had a change of heart on brisket.....

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

    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.
    Click image for larger version

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