I picked up a prime brisket at Costco to make for the family. A full packer. This is the second brisket I’ve done, and like the first, I trimmed the fat and "separated" the flat from the point. I say "separated" because I didn’t seem to have improved my knife work since the first brisket. They weren’t really separated. It looks so easy: just follow the fat seam and work between the muscles. I ended up with parts of the flat on the point and vise versa. It was pretty sad. Next time I’m leaving it alone in one piece; only trimming. In the end, it turned out great and everyone loved it. Once I sliced it you couldn’t tell it was a hack job.
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- Lakewood, CO
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It all gets eaten anyhow, there is no record of it other than the smiles. Keep cutting, or not. As long as it tastes good, it is all good.
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Founding Member
- Jul 2014
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
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10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
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I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Glad it tasted great! I really like reducing the fat between the point and flat. Makes nearly everything on the cutting board enjoyable for everyone
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