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Unread 09-13-2012, 01:16 PM   #80
landarc
somebody shut me the fark up.

 
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Quote:
Originally Posted by Grizzly6 View Post
I am doing a brisket next weekend and want to make some burnt ends to go with it. You mentioned you did not seperate the point and sliced them together. If I cut the point off to make the burnt ends will it cause the flat to dry out.
No, you remove the point and make the burnt ends, then you wrap the flat up again, and put in the cooler to rest. It will not affect the moisture. But, I prefer to go straight to a rest period, without unwrapping, as I believe it allows for a longer hotter rest period, which benefits the overall packer cook. Most of the guys I have known who make great brisket have kept the packer whole and did not make 'burnt ends' as they wanted to keep the meat whole and get into a long rest.

Quote:
Originally Posted by This is not your pork! View Post
What's the deal with that Shun (?) onion in the bun, and do I see a sauce in the last picture?
Those look like sauteed onions. The reference to a Shun Ken Onion knife is that Shun Knives made a knife designed by a guy named Ken Onion.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

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