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Cooking a Brisket tomorrow.
JCinGA
Posts: 139
I plan on cooking a whole brisket tomorrow and I would like to know how to do the burnt end.
Any and all suggestions would appreciated.
Jim
Any and all suggestions would appreciated.
Jim
Comments
-
Pull the finished brisket (whole) after it is done to about 195*. Take the brisket and cut the flat off. Put the point muscle back on the egg to let more fat render out. Slice the point and toss with your favorite sauce. You can put the sauced cubes back on the egg to heat thoroughly ad carmalize.
Pull them off and you have burnt ends -
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