Yeah, the one in the photo.
I got it right before MJ was diagnosed, in late November. Since then, there simply hasn't been any opportunity to do it; we're either going to doctors, or going to chemo, or lurching from crisis to crisis. But chemo is over. There haven't been any crises for over a month. It is time to feast.
I don't care if it's a Kobe Gold, I'm using injecting that son of a gun, because it's going to make it better; no one that I've ever read has said they injected their brisket and it tasted awful, or that it ruined it, or dried it out; everyone has always said it was awesome. I'm using BBBR, because I like it more than just salt and pepper. (Honestly, I don't understand that whole "let the meat shine" thing. If that's what you want, then why even bother with salt and pepper? Oh, because it makes it taste better? Well, yeah, and garlic and chile and all that will make it taste even BETTER. It's a marriage of favors, not a monotone of beef.)
I'm going to split the flat and the point. I don't care if that is not the traditional way to do it, IMO it makes sense. They are different muscles with different characteristics. Splitting them creates more bark, and lets me take each one off at its peak. No compromising the flat for peak point, no compromising the point for peak flat.
And I'm not going to bother with creating more burnt ends. Each slice of that delicious point is going to be ringed with bark. It will be glorious.
Finally, at least for a weekend, life will be close to normal again.
I got it right before MJ was diagnosed, in late November. Since then, there simply hasn't been any opportunity to do it; we're either going to doctors, or going to chemo, or lurching from crisis to crisis. But chemo is over. There haven't been any crises for over a month. It is time to feast.
I don't care if it's a Kobe Gold, I'm using injecting that son of a gun, because it's going to make it better; no one that I've ever read has said they injected their brisket and it tasted awful, or that it ruined it, or dried it out; everyone has always said it was awesome. I'm using BBBR, because I like it more than just salt and pepper. (Honestly, I don't understand that whole "let the meat shine" thing. If that's what you want, then why even bother with salt and pepper? Oh, because it makes it taste better? Well, yeah, and garlic and chile and all that will make it taste even BETTER. It's a marriage of favors, not a monotone of beef.)
I'm going to split the flat and the point. I don't care if that is not the traditional way to do it, IMO it makes sense. They are different muscles with different characteristics. Splitting them creates more bark, and lets me take each one off at its peak. No compromising the flat for peak point, no compromising the point for peak flat.
And I'm not going to bother with creating more burnt ends. Each slice of that delicious point is going to be ringed with bark. It will be glorious.
Finally, at least for a weekend, life will be close to normal again.
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