Originally Posted by Saiko
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?
I don't inject, so I have no thoughts on that. As for the fat, I do feel that the fat is easier to remove from the point when cooked low and slow vs when it is cooked at high heat. I prefer to trim my point meat very well before making burnt ends, and this is something I really noticed when going back and forth from low and slow to high heat.