Any one else in a constant wonder on how that briskets going to turn out before that first slice? Y'all point or flat fans? And yes, I sliced a bit high on the point/flat line. Thankfully, didn't hear any complaints, there weren't any leftovers, and my homemade BBQ sauce stayed in the mason jar. So, win win.
I've had my Pitts & Spitts rolling mesquite smoke since 10 AM.
Full packers cut, an additional flat out of the freezer, a sweet tater, and some tallow.
Pretty nice day down here on southeast end of our great state.
5 hours down. Both are about to hit their stalls. Rolling pure mesquite smoke through the Pitts & Spitts. Both season w/ kosher salt, 16 mesh black pepper, and granulated garlic.
What do y'all think so far on the National BBQ Day?
I'm going a bit overboard, but is that real with barbecue?
Full brisket
Brisket Flat
Beef Tallow rendering
Happy Saturday y'all. I figured since it BBQ day it only seemed appropriate to smoke some beef on the stick burner.
Cheers to Saturday!
Morning y'all. I'll be smoking a full brisket today but also have another leftover flat. Figured I may as well smoke both as my freezers are pretty full (not a bad problem).
I wanted to make some brisket burnt ends as the 14 pounder smokes.
Have y'all ever tried to use a flat rather than point for brisket burnt ends? I know the "usual" is the point, but that's now ground chuck w/ beef liver & heart.
I'm thinking of giving it a go...