BigAl
is One Chatty Farker
Saw a segment on TV about OK Joe's Brisket in KC.
They use a sugar based dry rub, just a little salt and their seasoning.
Then smoke the whole brisket at 185 F for 16 hrs or until the internal temp reaches a certain point which they did not disclose. Then they cut between the point and the flat where they join togther. There is a fat line betwee the two parts and that is where they make the cut. The flat is ready to serve.
They then trim the extra fat and outer crust and place the point back in the cooker for 4 more hours. At this point it is up to the Pit Boss to determin when the point is done, damn. They call this the "Burnt End" on their menue. They slice it into about 1.5 inch strips, then cut the strips into about 1.5 inch cubes annd serve about 14 oz of brisket with a dark vinigar based sauce of their making. Was drooling worse than my three dogs when I Q! The burnt end is their biggest seller on the menue.
Their process allows the flat to be tender and juicy when served and later the point with the same tender juicy results.
I have had good luck with my last two briskets using tk's Dr Pepper method along with HEAD COUNTRY Marinade but the small end has been too dry when the point is done. So next time, I am gonna try OK Joe's method.
Anyone tried this method?
They use a sugar based dry rub, just a little salt and their seasoning.
Then smoke the whole brisket at 185 F for 16 hrs or until the internal temp reaches a certain point which they did not disclose. Then they cut between the point and the flat where they join togther. There is a fat line betwee the two parts and that is where they make the cut. The flat is ready to serve.
They then trim the extra fat and outer crust and place the point back in the cooker for 4 more hours. At this point it is up to the Pit Boss to determin when the point is done, damn. They call this the "Burnt End" on their menue. They slice it into about 1.5 inch strips, then cut the strips into about 1.5 inch cubes annd serve about 14 oz of brisket with a dark vinigar based sauce of their making. Was drooling worse than my three dogs when I Q! The burnt end is their biggest seller on the menue.
Their process allows the flat to be tender and juicy when served and later the point with the same tender juicy results. I have had good luck with my last two briskets using tk's Dr Pepper method along with HEAD COUNTRY Marinade but the small end has been too dry when the point is done. So next time, I am gonna try OK Joe's method.
Anyone tried this method?
