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Tri-tip brisket?

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    Tri-tip brisket?

    Best part of the flat. The "top" where it meets the thick part of the point at the deckle of fat. Smoking that tonight with the point. The rest of the flat is getting corned for pastrami.
    Attached Files

    #2
    That cut of meat looks really good. Love that marbling. You're in for a treat for sure!

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      #3
      That's my favorite part, people get in line when I start slicing, just so happens everybody is busy eating when I get to that cut and make my plate

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        #4
        8 hours in at 260. Still got enough B & B to go a couple more hours. Overnight low of 50 degrees.

        Little flat @ 205. Wrapped and put in a 150 toaster oven.

        Point was probe tender and 198 internal. Wrapped and put back in the kettle.

        Second pic is of the flipped point.
        Attached Files

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