View Single Post
Unread 05-26-2009, 09:09 AM   #15
somebody shut me the fark up.

bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1

Originally Posted by Saiko View Post
OK, now that I have chopped it up and thrown the leftovers in the freezer, I have a couple of follow up questions:
  1. 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.
  2. 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.
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club

bigabyte is offline   Reply With Quote