The BBQ BRETHREN FORUMS. - View Single Post - Extra Briskets

Swine Spectator · 06-01-2018, 05:45 AM

The local grocery had briskets on sale for $1.99/lb for memorial day. They had a very limited "while supplies last" sale, but I managed to get two decent ones. That is a deal here in VA, whole packers sell for $4.99 when I can find them.

I am planning to cure one to make pastrami. However, I am the only person in my house who will eat it, so I don't necessarily need a whole one. I am thinking about separating the point and flat and only curing the flat.

My question is this: Does the point smoke well by itself or should I grind it to make burgers?

David

06-01-2018, 05:45 AM	#1
Swine Spectator is One Chatty Farker Join Date: 06-04-12 Location: NOVA via NOLA Name/Nickname : David	Extra Briskets - What to do? The local grocery had briskets on sale for $1.99/lb for memorial day. They had a very limited "while supplies last" sale, but I managed to get two decent ones. That is a deal here in VA, whole packers sell for $4.99 when I can find them. I am planning to cure one to make pastrami. However, I am the only person in my house who will eat it, so I don't necessarily need a whole one. I am thinking about separating the point and flat and only curing the flat. My question is this: Does the point smoke well by itself or should I grind it to make burgers? David __________________ Shirley 24" x 60", 26" OTG, 22" WSM, (Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller!