Burnt Ends: How We Do It

[2bikemike]

Has anybody seen the Chapter 4 Video? The end of Chapter 3 mentions it. I can't find it.

[Groves]

Originally Posted by 2bikemike

Has anybody seen the Chapter 4 Video? The end of Chapter 3 mentions it. I can't find it.

It's not done yet. They cut it off, re seasoned, and put it back in for a while.

[Dinny Bossa Nova]

Originally Posted by Groves

It's not done yet. They cut it off, re seasoned, and put it back in for a while.

Perfect!

Gold, Groves.

24K.

Dinny

[Nickhead]

so i have the 'brisket' in the fridge, mustard binder, paprika, salt, brown sugar, garlic and onion powder, mustard powder, pepper, chili flakes.

now, the cut, is somewhat laughable. but its a 6 pound flat, i think. but it presents a dilemma. its quite 'thin' and that it may cook too fast, about an inch and a half (maybe). so i have two options. smoke as is, and wrap halfway thru. or roll it up. but if i roll it up, the rubs will be inside too (i just dont know if this is a good thing or bad. i would think it would just enhance the inner meats).

heres a pic, tell me your ideas.

[Dinny Bossa Nova]

Originally Posted by Nickhead

so i have the 'brisket' in the fridge, mustard binder, paprika, salt, brown sugar, garlic and onion powder, mustard powder, pepper, chili flakes.

now, the cut, is somewhat laughable. but its a 6 pound flat, i think. but it presents a dilemma. its quite 'thin' and that it may cook too fast, about an inch and a half (maybe). so i have two options. smoke as is, and wrap halfway thru. or roll it up. but if i roll it up, the rubs will be inside too (i just dont know if this is a good thing or bad. i would think it would just enhance the inner meats).

heres a pic, tell me your ideas.

They sold you a goat brisket, mate. Next time specify beef.

Flats lend themselves very well to brining for corned beef.

I use Alton Brown's recipe with saltpeter.

http://www.foodnetwork.com/recipes/a...ef-recipe.html

Makes great pastrami if you smoke it after the brine. YUM.

Dinny

[srvy]

Originally Posted by Nickhead

so i have the 'brisket' in the fridge, mustard binder, paprika, salt, brown sugar, garlic and onion powder, mustard powder, pepper, chili flakes.

now, the cut, is somewhat laughable. but its a 6 pound flat, i think. but it presents a dilemma. its quite 'thin' and that it may cook too fast, about an inch and a half (maybe). so i have two options. smoke as is, and wrap halfway thru. or roll it up. but if i roll it up, the rubs will be inside too (i just dont know if this is a good thing or bad. i would think it would just enhance the inner meats).

heres a pic, tell me your ideas.

Damn butcher trimmed every bit of fat off that brisket. You want that fat on smoke fat side up most will render and make a normal tough cut moist and tender. Trim that fat after the smoke if bothers ya. I don't see a point that's really a sad looking brisket. Also you can mix ya up a rub if it makes you happy google KC rub or do like most pros do at que contests. The Pat in course kosher salt or sea salt then pepper that bitch make it rain. Like a light dusting of snow not a blizzard. Really ask butcher if he can get brisket Packers in shrink wrap the fat won't be trimmed off.