TentHunter
Moderator
The Brisket cooked for the Church luncheon yesterday came with one of those unexpected lessons in BBQ.
The Flat got sliced. I'd cut part of the Point end for making burnt Ends and intended to shred the rest for pulled beef.
The middle of the point wasn't quite tender enough, so I was going to put it back on when a light bulb went off. Why not shred/pull the outside, which is tender, and slice the rest? OK Sure, why not?
We had: Sliced Flat, Sliced Point, Pulled Beef & Burnt Ends (which folks sampled on while waiting in line).
Lesson learned: Folks liked the variety, and to my happy surprise the sliced Point actually disappeared the quickest.
I'll be doing future briskets like that.
The Flat got sliced. I'd cut part of the Point end for making burnt Ends and intended to shred the rest for pulled beef.
The middle of the point wasn't quite tender enough, so I was going to put it back on when a light bulb went off. Why not shred/pull the outside, which is tender, and slice the rest? OK Sure, why not?
We had: Sliced Flat, Sliced Point, Pulled Beef & Burnt Ends (which folks sampled on while waiting in line).
Lesson learned: Folks liked the variety, and to my happy surprise the sliced Point actually disappeared the quickest.
I'll be doing future briskets like that.
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