View Single Post
Old 11-08-2012, 08:32 PM   #256
Rodney
Full Fledged Farker
 
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
Default

Quote:
Originally Posted by bigabyte View Post
There's nothing wrong with separating them. Cook the same way, until tender.

Brisket fat, when properly cooked, is indeed divine. Particularly the fat in the point.
*shivers* Oh man... The stuff I had was so good that um... I think I had something in my eye... and I've never even had the point. Can't wait.
__________________
Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url])
Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller
IMBAS Certified MOINK Baller
My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL]

[B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B]
Rodney is offline   Reply With Quote


Thanks from:--->