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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-06-2011, 11:10 PM | #1 |
On the road to being a farker
Join Date: 02-25-10
Location: Illinois
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How to seperate the point from the flat??
Can anyone give me a link or some pics or a video that illustrates how to seperate the point form the flat? I am wanting to bust my cherry and make some burnt ends for the first time and dont want to screw it up Any help would be greatly appreciated and thanks in advance!!
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Sean |
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05-06-2011, 11:22 PM | #2 |
Full Fledged Farker
Join Date: 02-19-11
Location: USA
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You really can't miss it, especially when the brisket is hot. On the bottom you'll notice a long diagonal vein of fat, it separates the two. Slip your knife in there and just follow the soft path of hot fat.
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05-06-2011, 11:23 PM | #3 |
Found some matches.
Join Date: 05-02-11
Location: Jasper, IN
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http://www.bbq-brethren.com/forum/sh...hlight=brisket
Try this thread lotta pron too so you see what to do as well!! |
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Thanks from:---> |
05-06-2011, 11:31 PM | #4 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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The link above is a GREAT tutorial. Here's a link to my first cook following the tutorial, along the way you'll see the point literally pulled away from the flat:
http://www.bbq-brethren.com/forum/sh...ad.php?t=89678
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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Thanks from:---> |
05-07-2011, 06:55 AM | #5 |
Full Fledged Farker
Join Date: 05-14-10
Location: Gibsonburg,Ohio
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Brisky
Try this,I put Salt and Cracked Black Pepper all over the brisket,compute the time at 1.5/lb. Put them in and leave it shut until my time estiment has come and then I open and test.I cook @ 200* to 225*f.and have no trouble.My Smoker:
and get tese results: Hope this helps and,
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SMOKE HAPPY ;}- I'm not crazy,my reality is just different than yours! |
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05-07-2011, 06:59 AM | #6 |
Full Fledged Farker
Join Date: 05-14-10
Location: Gibsonburg,Ohio
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Forgot.................;}-
When my Brisket is done,I rub my hand(no knife) down the flat on the fat and push toward the point end,the point just falls off.
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SMOKE HAPPY ;}- I'm not crazy,my reality is just different than yours! |
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05-07-2011, 08:56 AM | #7 |
is One Chatty Farker
Join Date: 07-28-08
Location: Huntingdon, PA
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@oldschool - same here with the gloves! lol. OUCH!! I use 2-3 glove layers too or the thin cotton/wool gloves under food gloves.
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Cooking for the love of it. |
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05-07-2011, 09:03 AM | #8 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Wow, Oldschool! That is one heck of a pit! it turns briskets into butts?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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05-07-2011, 01:39 PM | #9 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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Will it turn chuck into brisket?
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"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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05-07-2011, 01:44 PM | #10 | |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Quote:
Jokes aside, I agree with Oldschool, I use my gloved hand to separate the two. It doesn't take much to separate when the brisket is done.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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05-07-2011, 07:18 PM | #11 |
is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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I separate mine before the smoke. It's easy, visible and necessary.
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05-07-2011, 08:50 PM | #12 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Quote:
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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05-07-2011, 08:59 PM | #13 |
is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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Getting A smoke Ring is were it's at Yall |
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