I know, I know, if I’m cookin’ Brisket with the point, WHY would I not want all that delicious "juiciness"?
Truth is, I don’t need the extra fat, but not sure I can bring myself to cook brisket flat-only. On the other hand, I’ve not done just a flat yet, but worry about getting a dry piece of meat.
OK, my point/question: are there tricks to cooking the brisket packer, then rendering more of the fat out of the point? I understand that’s part of the burnt-ends process, but doesn’t the rendered fat just mix with the sauce? Could the point be removed when the packer is done, then see a bit more time to render some fat? Ideas and experience GREATLY appreciated!
Truth is, I don’t need the extra fat, but not sure I can bring myself to cook brisket flat-only. On the other hand, I’ve not done just a flat yet, but worry about getting a dry piece of meat.
OK, my point/question: are there tricks to cooking the brisket packer, then rendering more of the fat out of the point? I understand that’s part of the burnt-ends process, but doesn’t the rendered fat just mix with the sauce? Could the point be removed when the packer is done, then see a bit more time to render some fat? Ideas and experience GREATLY appreciated!
Comment