Today's Full Packer and Burnt Ends

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watertowerbbq

is Blowin Smoke!
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Stayed home from work today because I needed to use some vacation and I needed a little "me" time. Here's today's 12 lb packer and the resulting burnt ends.

12 lb packer, Smokin Guns Hot, Russ and Franks Mild and Russ and Franks Sassy (50/50).

Prep last night and season
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003-4.jpg


Reseason and ready for the WSM
004-4.jpg


Separated flat and point
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Burnt Ends...............some of the best one's yet! :becky:
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No pics of the flat sliced. I sliced them and put them away before I thought about it.
 
looks awesome, did you inject? So far made two briskies, one good one okay.
 
Nice job on that brisket.
 
New here and I don't know all the meat terms. I have smoke a couple Boston Butts that turned out pretty good.

What is the difference between the flat and the point? which do you used the flat ends for?
 
96 Stroker said:
New here and I don't know all the meat terms. I have smoke a couple Boston Butts that turned out pretty good.

What is the difference between the flat and the point? which do you used the flat ends for?
Click to expand...

The flat is leaner than the point and there is a fat layer that separates the two muscles. The point was sliced for sandwiches, but I did not take any photos of the flat. The point was cubed, reseasoned, sauced and placed back on the pit. Hope that helps a little.
 
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