Quote:
Originally Posted by trp1fox
When the flat is done, remove the point. Cut the point up into little cubes, put them in a pan with more rub (sauce if you desire) and put them back into the smoker.
After a couple more hours you'll have small cubes of smoked brisket heaven...
Thirdeye has a good method: http://www.bbq-brethren.com/forum/sh...70&postcount=3 |
Third eye is the perfect solution... you can go traditional with rub or add sauce.
A Burnt ends Platter. I think cubes are okay if you want to make hor devours. But this rustic style is very impressive.
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Last edited by barbefunkoramaque; 04-03-2011 at 02:34 PM..
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