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Discussion in 'Cooking Forum' started by tcc, Dec 30, 2019.
You left us hanging on the outcome......
I should have not said anything. Now I'm craving some. Looks great!!
Me too---gotta do another one soon now!
On mine I save the edge pieces where it gets thinner and cook up some burnt ends in a cast iron pan. That stuff is so good it will make your tongue slap your brain out.
Looks great! Prime Brisket is key...I also like to separate the point (deckle) from the flat prior to smoking. Two different muscles and the point always takes more time than the flat.
I did that with most of the point
I usually do it after smoking; flat is more forgiving that way. Prime or CAB is the way to go though for sure. I've made some decent ones from lower grades, but it's much more consistent when you start with better meat.