- Joined
- May 3, 2006
- Location
- Ventura, CA
I do have a visual in my mind. I can see this between an English muffin/biscuit and a fried egg; yum!
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My new favorite breakfast meat...
- Thread starter deguerre
- Start date
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
Brilliant!
smokainmuskoka
is one Smokin' Farker
- Joined
- Aug 30, 2011
- Location
- Huntsville, Ontario, Canada
Sounds like a must try - and I have an 8+ pounder waiting in the fridge for the weekend....
Last edited:
smokainmuskoka
is one Smokin' Farker
- Joined
- Aug 30, 2011
- Location
- Huntsville, Ontario, Canada
130kg?
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
Only 156 pounds to go.:thumb:
- Joined
- Jul 19, 2011
- Location
- In the Marsh
How many stones would that be?:laugh:
JazzyBadger
Quintessential Chatty Farker
- Joined
- Apr 12, 2010
- Location
- Jazzy Gerbil Land.
Brisket point in breakfast is always a huge bonus for me. Best part of the brisket.
Mmmm, brisket. I'm gonna have to plan that for next month's budget.
Mmmm, brisket. I'm gonna have to plan that for next month's budget.
Well I'll be darned! He Does BBQ! I thought all he did was Vogue!
That sounds Great!
That sounds Great!
bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland Fark, KS
I actually start many briskets between 10pm and midnight specifically for breakfast.
---k---
is One Chatty Farker
- Joined
- Sep 7, 2010
- Location
- Chicago, IL - West burbs
I didn't see who posted this and just glanced at the avatar. I thought it was Landarc. The comment about Redhot was really confusing for a few moments. 
Ye Olde Party Palace
Knows what a fatty is.
I did a point brisket last weekend. Some I sliced, and some made burnt ends. I may try some of the left over sliced in a breakfast sandwich as described. I have been using some of the burnt ends as the meat addition to a great Chef's Salad with a Catalina dressing. Tastes GREAT. :thumb:
bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland Fark, KS
Brisket hash is great with leftover point meat.
Q-Dat
Babbling Farker
- Joined
- Dec 4, 2008
- Location
- Pearl River LA
Great idea Guerry!
Now if I can only manage to have some of the point left after cooking a brisket!
Now if I can only manage to have some of the point left after cooking a brisket!
