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Gotta love that holiday brisket, OH but the burnt ends.

Car Wash Mike
Car Wash Mike Posts: 11,244
edited November -0001 in EggHead Forum
burntends2.jpg
<p />I really think I enjoy the burnt ends more than the sliced brisket. Take that point off, wrap untill the rest of the fat is out, add sauce and enjoy. So tender and juicy.
I sauced these with Iron Horse, which I have used sparingly and about out. Hint-Hint.[p]burntends1.jpg[p]Mike
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Comments

  • N'awlins
    N'awlins Posts: 90
    Car Wash Mike,

    I'm with you - I love the crispy edges - when I carve it up I keep picken and dippen and drinkin!

    I can taste it looking at your pics.

    N'awlins
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  • dhuffjr
    dhuffjr Posts: 3,182
    Car Wash Mike,
    I just recently noticed folks talking about separating the point and flat because of different cooking times. When I've done packers I cook it all together and then take the point and chop it up fine. I like that better than sliced too. I've though about just chopping the whole thing next time. Those picks sure look good. I need to stop looking at the forum when I get home from work. The midnight raids on the fridge are starting to take its toll...
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