MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 06-01-2018, 05:45 AM   #1
Swine Spectator
is One Chatty Farker

 
Swine Spectator's Avatar
 
Join Date: 06-04-12
Location: Northern Virginia
Name/Nickname : David
Default 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, SJG, "Fiskstone" charcoal griddle (R.I.P. Dave)
(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!
Swine Spectator is offline   Reply With Quote




Old 06-01-2018, 06:02 AM   #2
Pocchampion
Full Fledged Farker

 
Pocchampion's Avatar
 
Join Date: 04-27-13
Location: Sugar Land, Texas
Default

The point smokes really well on its own and is easy to nail brisket perfection. Only challenge I have had is the size of some the points. Many times, just the point ends looking waaay smaller than I thought after trimming it off. If you want enough brisket for the family, you may want to half the brisket and smoke the point end and pastrami the flat end.
__________________
26 OTG, 22 WSM, mini WSM, Weber Gasser, Jumbo Joe,
Blackstone 36 griddle, Akorn, PBC, Weber Performer
Pocchampion is offline   Reply With Quote


Old 06-01-2018, 06:13 AM   #3
pjtexas1
somebody shut me the fark up.

 
pjtexas1's Avatar
 
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
Default

I've cut them in half lengthwise when they were too big. Point and flat in both cooks.

Sent from my SM-G955U using Tapatalk
__________________
Paul (aka Texas Pete)
Shirley 24x55 Straight Back / T&K GF /Abe's 48" Entertainer / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box Smoker on custom cart
Char-Griller Premium Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr /Smoke Daddy Pellet Pro 440

The 2019 Texas BBQ Brethren Fall Bash Planning Post! (Link)
pjtexas1 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:57 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts