By Invitation Only

retiredTxfeeder

cap'n crunch
No, this was my first whole brisket. It was very moist. Wish I was able to take some pictures of the bend and pull but it was for my fellow teamster brother and sisters. So as you can imagine it was a free for all. :)
Burnt ends are like the best ever. Just cut the point off thru that layer of fat that separates the point from the flat. Cut it into 1" square chunks, put in an aluminum pan, add some bbq sauce and dry rub and back in the smoker for 1 hour. you will be the BBQ guru of your neighborhood.
 

Wally

BrownCafe Innovator & King of Puns
Looks good
Ray_Charles_Blind_200922_gizi01aor4.jpeg
 
Top