Brisket is the one thing I'm still not confident with, so I figured it was time to do another one. This time I tried going at 250 instead of my usual 220:
Separated point and flat:
Point done about 6 hours in:
Chopped up and tossed with rub and sauce for burnt ends:
Burnt ends done after another 2 hours:
Flat done at around eleven hours:
All in all, I was okay with how it came out. It was a bit on the dry side for my tastes, but still good. The only real problem I had was that there were a lot of almost inedible pieces on the ends (REAL burnt ends!), so I trimmed all of it off and chopped it up to use for beans or something at another time.
Then it occurred to me I already have a lot of trimmings for beans, so I wanted to try something else. I started by caramelizing half of a big onion, chopped up and four cloves of garlic, finely chopped with lots of butter. Once they were ready, I mixed in my chopped up brisket:
It was pretty good, and the meat re-hydrated pretty well, so I tossed it all with some BBQ sauce:
Now it was REALLY good, so I just had to come up with a way to serve it. Enter egg roll wrappers!
Four minutes in the fryer at 375:
Mixed some of my spicy rub with some Ranch dressing:
BAM! Perfect snack for Monday Night Football!
Thanks for looking....it was nice to be cooking again!
