OK, now that I have chopped it up and thrown the leftovers in the freezer, I have a couple of follow up questions:
- When I was chopping up the point, there were many layers of fat mixed in with the meat that were impossible to remove, so I just cubed up everything. Would this have rendered out with a low and slow cook? I plan on making burnt ends with them the next time I fire up the smoker.
- Anybody ever try injecting with a high heat brisket? Does it make any difference?
“If you don’t know who I am, then maybe your best course would be to tread lightly.”
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