D
Derrick D
Guest
Could somebody lay it out for me I've been cooking brisket for along time but only since i've been here have these terms also i've seen you guys talking about seperating the point from the flat school me please.
The flat is the larger, flat muscle that makes up the brisket. The point is the smaller more heavily marbled muscle that is on one end of the brisket. The two muscles are seperated ny a thick vein of fat called the "deckle" (I believe?).
When you seperate the point from the flat, you need to locate the fat vein, and cut it out, thus seperating the point from the flat.
OK, that's a pretty simplified explanation. I would guess there's a better description that you could find via the search function.
Could somebody lay it out for me I've been cooking brisket for along time but only since i've been here have these terms also i've seen you guys talking about seperating the point from the flat school me please.
Also, if you are separating before you smoke it, make sure that you leave split it so that the fat remains on the flat...Don't forget when separating the point and flat the point goes back into the smoker with a little sauce to make burnt ends........hmmmmmm good.
And don't forget fat cap UP always when cooking.
I agree w/ the statement except fat cap down will produce better results
Don't forget when separating the point and flat the point goes back into the smoker with a little sauce to make burnt ends........hmmmmmm good.
So how much longer do you leave it in the cooker for burnt ends?
Good question, to which I don't have a very good (concise) answer. I've done a bunch of them, and anywhere between two to four extra hours @ 225*/250* seems to do the trick. I reseaon with rub, but don't cube the point until I'm ready to sauce and serve.
Thanks for the info...is there something I look for such as feel or internal temperature to know when they are done...
I generally cut the point and flat apart pre cook and keep the point in til 205. I have never added sauce prior to taking it out, should I? Let it burn in/on a bit. Might try that.
Maybe I haven't been making traditional burnt ends, but they have generally been very moist, tender and good. I like to add more pepper in the rub to the point too.