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07-13-2010, 06:37 PM
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#1 |
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is One Chatty Farker
   
Join Date: 03-22-05
Location: Ohio
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Brisket-separating point/flat uncooked
A friend gave me a choice whole brisket from Restaurant Depot. I'd like to seperate the point from the flat and just smoke the flat. Plan to grind point into burgers. I know that a whole one , when smoked is easy to seperate as there is a line of fat between the two. Just looking at it in the cyrovac, I'm kinda lost. Any links to a pictorial??? Any probs with using point for burger?
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM Continue the Revolution=CampaignForLiberty.org |
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07-13-2010, 06:40 PM
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#2 |
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is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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start with it flat side down, leave about a 1/4 of fat on the back of the flat, save the rest of the fat for the burgers
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I'm an EGGHEAD, L BGE, dueling weber 26.75's, heineken 22 1/2, and a neglected pro-q 20 |
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07-13-2010, 08:42 PM
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#3 |
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Moderator
 
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"Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend |
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07-13-2010, 08:47 PM
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#4 | |
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is one Smokin' Farker
Join Date: 03-05-09
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Quote:
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[SIZE=3][COLOR=red][B]James [/B][/COLOR][/SIZE] [B]THE SMOKE 'N BARREL[/B] [COLOR=black][B]COMPETITION BBQ TEAM[/B][/COLOR][B] Seaford, NY[/B] Backwoods Party named Woody Weber One Touch Silver 22.5 (2x) Weber Smokey Mountain 18.5 (2x) Ugly Drum Smoker named Rusty [B][COLOR=red]Red[/COLOR][/B] Splash-Proof Super-Fast Thermapen [URL="http://www.thesmokenbarrel.blogspot.com/"]The Smoke 'N Barrel Blog[/URL] [URL="http://www.facebook.com/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216?v=wall#!/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216"]The Smoke 'N Barrel on Facebook[/URL] [URL="http://twitter.com/#!/thesmokenbarrel"]The Smoke 'N Barrel on Twitter[/URL] |
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07-13-2010, 09:10 PM
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#5 | |
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Babbling Farker
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Quote:
Albeit a great tutorial on brisket I missed the part about taking the point off and turning it into hamburger meat. Seriously, I did. One tip on separating the point from the flat. Take a knife... insert it SIDEWAYS near the middle of the fat vein... it will naturally go through the other side if you cooked it right without piercing the membrane. Then run the knife DULL SIDE one way and it will HAVE to follow the looser fat to the taper point (which is where you see chris enter). Then flip the knife so the dull side goes the other way... to the point blunt end. It will also naturally avoid the meat and separate through the jelly like fat vien then STOP. From here I usually unfold it and handle the piece then.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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07-13-2010, 09:33 PM
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#6 |
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Full Fledged Farker
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T-Man... Practicing his goose step, in the purple variety as we speak...
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Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ... |
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07-14-2010, 09:10 AM
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#7 | |
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is One Chatty Farker
Join Date: 03-22-05
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Quote:
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM Continue the Revolution=CampaignForLiberty.org |
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