D
Derrick D
Guest
Could somebody lay it out for me I've been cooking brisket for along time but only since i've been here have these terms also i've seen you guys talking about seperating the point from the flat school me please.
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Harbormaster
somebody shut me the fark up.
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The flat is the larger, flat muscle that makes up the brisket. The point is the smaller more heavily marbled muscle that is on one end of the brisket. The two muscles are seperated ny a thick vein of fat called the "deckle" (I believe?).
When you seperate the point from the flat, you need to locate the fat vein, and cut it out, thus seperating the point from the flat.
OK, that's a pretty simplified explanation. I would guess there's a better description that you could find via the search function.
When you seperate the point from the flat, you need to locate the fat vein, and cut it out, thus seperating the point from the flat.
OK, that's a pretty simplified explanation. I would guess there's a better description that you could find via the search function.
swamprb
somebody shut me the fark up.
This link pretty much lays it out for you!
http://www.azbbqa.net/articles/brisket-trim.htm
http://www.azbbqa.net/articles/brisket-trim.htm
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That is a great description. "Deckle" is a widely used or misused term (some folks call the point the deckle) but it actually refers to the heavy layer of fat and sometimes cartilage that is trimmed off by the packing house. It is on the inside face, (toward the cavity of the steer) the side that is shown in the first picture below is the inside face. The fat side of the brisket is the outside face. The point is forward on the animal. Now most briskets are marked "Whole Brisket - Boneless". Not too long ago you could see them marked "Whole Brisket - Deckle Off".
Here is a visual on what Harbormaster is talking about. Here is awhole raw brisket and the next picture shows the point and flat separated after cookin'. In the bottom picture, the flat is on the left.
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Derrick D
Guest
Thanx swamprb that's what I needed.
HB-BBQ
is One Chatty Farker
Good info above thanks.
Don't forget when separating the point and flat the point goes back into the smoker with a little sauce to make burnt ends........hmmmmmm good.
Divemaster
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Also, if you are separating before you smoke it, make sure that you leave split it so that the fat remains on the flat...
R
Roo-B-Q'N
Guest
And don't forget fat cap UP always when cooking.
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G
gpalasz
Guest
And don't forget fat cap UP always when cooking.
I agree w/ the statement except fat cap down will produce better results
Puppyboy
Babbling Farker
I know there is a difference in the two but now I know more. Thanks guys.
Q
Que'inKC
Guest
So how much longer do you leave it in the cooker for burnt ends?
RichardF
is Blowin Smoke!
Good question, to which I don't have a very good (concise) answer. I've done a bunch of them, and anywhere between two to four extra hours @ 225*/250* seems to do the trick. I reseaon with rub, but don't cube the point until I'm ready to sauce and serve.
Q
Que'inKC
Guest
Thanks for the info...is there something I look for such as feel or internal temperature to know when they are done...
KC_Bobby
Babbling Farker
I generally cut the point and flat apart pre cook and keep the point in til 205. I have never added sauce prior to taking it out, should I? Let it burn in/on a bit. Might try that.
Maybe I haven't been making traditional burnt ends, but they have generally been very moist, tender and good. I like to add more pepper in the rub to the point too.
Maybe I haven't been making traditional burnt ends, but they have generally been very moist, tender and good. I like to add more pepper in the rub to the point too.
RichardF
is Blowin Smoke!
I wish I had some sicence/art answer. I usually pull it off when I'm ready to serve. Also, it goes in on a hot smoker, and if i'm throwing in ribs or chicken I keep up with the temp otherwise it's on its own
When burnt ends are suaced before putting back in the cooker, the point is cubed and put in a pan with the sauce mixed-in.
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