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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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12-01-2012, 07:22 PM | #1 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Colorado Springs, CO
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Forgive Me Brethren
Still new to this and finished my 4th or 5th brisket today. I've been happy with the results so far but I'm still having problems with the flat being dry. Not leather dry but not juicy either. Tender but dry maybe? Anyways...
I'm not sure where I picked up the notion, but every brisket attempt so far I've separated the flat and point to make burnt ends. After researching tri-level brisket posts by Popdaddy and PMT I figured I'd just slice the point tonight. That magical, juicy, sexiness I've been searching for in my flats has been waiting for me in the point all this time. First time in a while that I broke out in dance after taste testing. Had some Gap Band rockin in the kitchen, doing my truffle shuffle, and wifey walks in. After shoving some meat in her mouth she understood. Forgive me elder brethren for chopping and torching mouthgasm point meat.
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WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
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12-01-2012, 07:31 PM | #2 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Yeah, burnt ends are not the end-all-be-all of brisket. I never cook "for" burnt ends...they are a product of my overall effort. I always cook the packer intact. But, that's just me. YMMV! But, in fact, briskets are a bit more challenging than other que!! I love sliced point when it's fresh.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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12-01-2012, 08:38 PM | #3 | |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
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12-01-2012, 08:45 PM | #4 |
On the road to being a farker
Join Date: 06-11-12
Location: Waynesville, NC
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Hell, if anyone needs to apologize to the brethren today it is me. I cooked my brisket in the oven today
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12-01-2012, 08:51 PM | #5 |
is one Smokin' Farker
Join Date: 09-09-12
Location: Crystal Lake IL
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Some things are better not spoken aloud. We all do things we are not proud of the key is to not do it often or get caught doing it!
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22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe, 36" Blackstone! More to come... |
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12-01-2012, 08:57 PM | #6 |
is one Smokin' Farker
Join Date: 01-30-11
Location: McCormick, SC
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OHHHHH the shame!!!!!!!!
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Proud supporter of #14 Tony Stewart. Go Smoke!!!! |
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12-01-2012, 09:22 PM | #7 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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You have finally came into the light the point is my favorite part of the brisket and I Never waste it on burnt ends. The flat can be fickle due to lack of marbling. Save any dippings left in your foil and separate the fat, save it. the next brisket warm up the fat and inject it into the flat. If you don't have any use canolla oil. Works like larding lean meats such as venison.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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