Epic food porn

Jay5.9L

...I just filled the cup.
Location
Riverton
Always could start it the night before. Finish in the morning and hold it in a warm oven or cooler until service
 

nnnnnate

Well-Known Member
Location
WVC, UT
Always could start it the night before. Finish in the morning and hold it in a warm oven or cooler until service
Yeah I'm sure thats what I'll end up doing. I've always separate the point and flat before cooking but I'll probably start them the night before and hope I don't run out of pellets. I probably ought to try and get another few bags of those. For our ward Christmas party we're doing tri-tip and I was asked if I'd fill my smoke for that too.

Anyway, when you leave the brisket together, after its cooked does the point and flat come apart pretty easy? The fat has all basically rendered off so there isn't anything holding the two muscles together right?
 

RockChucker

Well-Known Member
Location
Highland
Yeah I'm sure thats what I'll end up doing. I've always separate the point and flat before cooking but I'll probably start them the night before and hope I don't run out of pellets. I probably ought to try and get another few bags of those. For our ward Christmas party we're doing tri-tip and I was asked if I'd fill my smoke for that too.

Anyway, when you leave the brisket together, after its cooked does the point and flat come apart pretty easy? The fat has all basically rendered off so there isn't anything holding the two muscles together right?
I’ve never separated any brisket I’ve done. For those that want whichever part of the cut, we just cut off that end.
 

nnnnnate

Well-Known Member
Location
WVC, UT
I love burnt ends so I cook them separate then cube and drown the point in BBQ sauce and let it tack up in the smoker. So good.

edit: I don't know where you guys are buying pellets but I've been buying them from this guy and have been happy. Hes a nice dude which doesn't hurt either. I'm heading over this afternoon to restock for me a a couple neighbors. https://classifieds.ksl.com/listing/63533230
 
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Tonkaman

Well-Known Member
Location
West Jordan
I love burnt ends so I cook them separate then cube and drown the point in BBQ sauce and let it tack up in the smoker. So good.

edit: I don't know where you guys are buying pellets but I've been buying them from this guy and have been happy. Hes a nice dude which doesn't hurt either. I'm heading over this afternoon to restock for me a a couple neighbors. https://classifieds.ksl.com/listing/63533230
Wow that’s a ton of pellets! Great deal, thanks for the link
 

RockChucker

Well-Known Member
Location
Highland
That looks pretty good, for a 🦃.

That's an interesting pan @Hickey . Is it a smoking specific pan?

I put my brisket on at 5 and it's probably going to be done in an hour or so. I did end up splitting the point and flat.
It’s taken a few years, but I think I finally have my method down. Got a good brine and then an herb butter that goes between skin and meat. Usually total cook time less than 2 hrs on a 14lb bird.

I fully support a brisket turkey day. That’s awesome.
 
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