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Brisket Point
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I actually prefer Chuck Roast to Brisket when it comes to price and taste. I seem to get better results with the Chuck Roast and they give the options of slicing, pulling or burnt ends. I'm doing a whole brisket for Easter so I will have another opportunity to work on my flat and point. I think this time I will put a tray of baked beans under the brisket to catch the juices.
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My favorite part is the point whether sliced or cubed for burnt ends. I've only done burnt ends twice, so I usually slice. But it all comes down to preference.
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I've only done 3, maybe 4 briskets in my life (pricey around here), and I sliced all of it, point included. I liked the point slices better than the flat (juicier & such )but they did want to fall apart more. I have never done burnt ends to know better, I wasn't interested I guess. I'm the wrong guy to ask about technique & preferences due to lack of experience, Jerod is obviously the brisket guru.
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Here is some awesome burnt ends I did for a birthday party down the road. This was right before I sauced.
Last edited by Jerod Broussard; March 26, 2015, 06:49 PM.
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No. I cube it. Check out Meathead's burnt end recipe on the Brisket page.
I hand inspect, since some of those side pieces are waaaay too fatty. Once cubed, they can easily go another hour in the smoker. After tha I will then sauce and broil in the oven, stirring often to get a cookin' of the sauce all around.
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Nah. They all wrapped up. I'll be getting up at 2 am, then at 4 am, then at 8 am, not sure what my name will be at those times.
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That looks like a pellet smoker "smoke ring." NICE!!!!
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1. It takes some doing to remove the flat.
2. If people pay for it.....
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Really weird, the flats here are double what packers cost, which would just be the point. Not sure how these prices come about.
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