BriGreentea
Knows what a fatty is.
I'm going to smoke a packer this weekend and I've never tried making/cutting burnt end pieces. Now that I understand the correct way to cut the flat and point had a few questions:
Do or do not remove the point from the flat and let the whole brisket rest for at least 2 hours. If I rest the whole brisket that then my smoker is off unless I let it run with nothing in it.
Cut off the ends of the point against the grain only and slice into cubs. Do or do not cut the entire flat, slice the middle of the point like the flat.
Place the cubs in a pan and do or do not put with bbq sauce?
All is optional and can rest the whole brisket, rest it then slice the brisket, ends only of the point and serve without the burnt ends being cooked longer...not really "burnt" ends but burnt end pieces?
Other option - Can shut off the smoker and have an oven and just cook them in there?
Do or do not remove the point from the flat and let the whole brisket rest for at least 2 hours. If I rest the whole brisket that then my smoker is off unless I let it run with nothing in it.
Cut off the ends of the point against the grain only and slice into cubs. Do or do not cut the entire flat, slice the middle of the point like the flat.
Place the cubs in a pan and do or do not put with bbq sauce?
All is optional and can rest the whole brisket, rest it then slice the brisket, ends only of the point and serve without the burnt ends being cooked longer...not really "burnt" ends but burnt end pieces?
Other option - Can shut off the smoker and have an oven and just cook them in there?
