Lebron James Beard
Got rid of the matchlight.
We are having a few people over and my wive wants to serve pulled beef. Normally I use chuck, but when I got to Costco I could not pass up the brisket. They had prime packer briskets for much cheaper than choice chucks. I would like to smoke and slice the entire brisket, but I would also like to keep my wife happy. Right now -- until someone convinces me otherwise -- my plan to keep us both happy is to split the baby, and serve half sliced and half pulled
I'm thinking about splitting the brisket in two (maybe just separating the point and flat), and pulling half and slicing the other half. I have a few thoughts about how to do this, and wanted to run them by the brethren.
Typically when I make pulled beef I salt and pepper a chuckie and then smoke it for 3-4 hours and then continue to cook it in a covered aluminum pan with some beer until its ready to be pulled. I'll probably do something similar with the half I pull.
My first thought is to separate the flat from the point right away, salt and pepper them both and then about halfway through cover and pull the point as I described above. I'm leaning toward this method, because this will give me the most surface on which a bark may form.
My second thought is to start with the whole packer and then wait until the point and the flat separate on their own, at that point cover and pull the point.
My last thought is to just cut the brisker down the middle widthwise before I put it on the smoker. I would then pick a side halfway though to pull. This method sounds crude, but I like the idea of keeping the point and flat together to keep the meat moist. Obviously one side would have less of a point. I think I would prefer to pull that side because this half is more likely to dry out.
Thanks for your thoughts.
I'm thinking about splitting the brisket in two (maybe just separating the point and flat), and pulling half and slicing the other half. I have a few thoughts about how to do this, and wanted to run them by the brethren.
Typically when I make pulled beef I salt and pepper a chuckie and then smoke it for 3-4 hours and then continue to cook it in a covered aluminum pan with some beer until its ready to be pulled. I'll probably do something similar with the half I pull.
My first thought is to separate the flat from the point right away, salt and pepper them both and then about halfway through cover and pull the point as I described above. I'm leaning toward this method, because this will give me the most surface on which a bark may form.
My second thought is to start with the whole packer and then wait until the point and the flat separate on their own, at that point cover and pull the point.
My last thought is to just cut the brisker down the middle widthwise before I put it on the smoker. I would then pick a side halfway though to pull. This method sounds crude, but I like the idea of keeping the point and flat together to keep the meat moist. Obviously one side would have less of a point. I think I would prefer to pull that side because this half is more likely to dry out.
Thanks for your thoughts.
:becky:
