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Life After Brown
Grill It Baby!
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<blockquote data-quote="Harry Manback" data-source="post: 1391974" data-attributes="member: 8872"><p>I've tried several times and can't get it right. Mine usually turns into a $60, smoky pot roast. The pre-cook trimming and post cook cutting has proved to be my biggest hurdle.</p><p></p><p>Brisket has two parts: point and flat. The point side is leaner than the flat. The grain of the point side is perpendicular of the flat, which poses a challenge when cutting/serving. Cook it/Cut it wrong and the whole thing falls apart.</p><p></p><p>I've watched several YouTube vids of competition BBQ gurus cooking brisket to perfection and tried to recreate to no avail.</p><p></p><p>Im starting to think I should probably master how to cook the flat first before tackling the whole brisket.</p><p></p><p>Anyone have tips or ideas?</p><p></p><p></p><p></p><p>Sent using a Potato</p></blockquote><p></p>
[QUOTE="Harry Manback, post: 1391974, member: 8872"] I've tried several times and can't get it right. Mine usually turns into a $60, smoky pot roast. The pre-cook trimming and post cook cutting has proved to be my biggest hurdle. Brisket has two parts: point and flat. The point side is leaner than the flat. The grain of the point side is perpendicular of the flat, which poses a challenge when cutting/serving. Cook it/Cut it wrong and the whole thing falls apart. I've watched several YouTube vids of competition BBQ gurus cooking brisket to perfection and tried to recreate to no avail. Im starting to think I should probably master how to cook the flat first before tackling the whole brisket. Anyone have tips or ideas? Sent using a Potato [/QUOTE]
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