I was just too darn tired to get up in the middle of the night and start cooking. So I decided I would separate the flat and point - then I went back to sleep for a couple more hours. First time cooking a brisket this way - I'm not really worried, but happy to get any advice from those who have.
Got the fire started around 5:30 a.m. and put the separated brisket on a little before 6:30. Should give me plenty of time to cook and rest for a 5 pm target time. It was a 14 lb prime packer. The fat cap turned out to be really thick - over 4 lbs of trim. I'll snap a photo next time I check on it after slurping a little more coffee.
I was thinking about this video from brother Malcolm R on cubing the point for burnt ends - anyone tried this or any variations? What do you think?
Got the fire started around 5:30 a.m. and put the separated brisket on a little before 6:30. Should give me plenty of time to cook and rest for a 5 pm target time. It was a 14 lb prime packer. The fat cap turned out to be really thick - over 4 lbs of trim. I'll snap a photo next time I check on it after slurping a little more coffee.
I was thinking about this video from brother Malcolm R on cubing the point for burnt ends - anyone tried this or any variations? What do you think?
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