Forgive Me Brethren
Still new to this and finished my 4th or 5th brisket today. I've been happy with the results so far but I'm still having problems with the flat being dry. Not leather dry but not juicy either. Tender but dry maybe? Anyways...
I'm not sure where I picked up the notion, but every brisket attempt so far I've separated the flat and point to make burnt ends. After researching tri-level brisket posts by Popdaddy and PMT I figured I'd just slice the point tonight. That magical, juicy, sexiness I've been searching for in my flats has been waiting for me in the point all this time. First time in a while that I broke out in dance after taste testing. Had some Gap Band rockin in the kitchen, doing my truffle shuffle, and wifey walks in. After shoving some meat in her mouth she understood.
Forgive me elder brethren for chopping and torching mouthgasm point meat.
WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300
When all else fails just ask yourself, WWGALD???