AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Topic started by: AZWildcat on April 15, 2010, 12:25:05 pm
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So at the last few comps i've visited, i've been impresssed w/ the brisket, but it's got me a little stumped. The samples come in 1"-1.5"cubed portions. Now, how is this accomplished? I'm assuming you pull the brisket at 160-170, let it rest a lot, cut into 1" strips or so then finish on a hot grill. Any opinions?
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Are you talking about the people's choice samples we give out? If so, we just cook our Brisket like we usually do, slice the pieces we need for our turn-in box and the rest we just cube up for samples. We don't do anything extra or special to it, it's just what we have left over.
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When we cook for people's Choice, we cook our briskets to over 200 and then they just fall apart like the pork does..
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When we cook for people's Choice, we cook our briskets to over 200 and then they just fall apart like the pork does..
Was it Dean that taught you that?
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Are you talking about Burnt Ends? You may have the part that is taken off the cap of the brisket, returned back to the smoker for several hours and then cubed up.
Rod
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I agree with Rod and Mike's assesments. The point has more fat and holds together better and absorbs a lot more smoke without drying out. We cook it to 205 internal on the pit and carve after it rests and hits 180, and it is easier to distribute after cutting into cubes (ends). the flat usually falls apart, like Mike says, around 200 but is slower to pass out (our experience)
We passed out 4 half pans of cubed ends at the Scottsdale event and 3 pans of shredded flat.
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They have been cubes, but I figured they were all point. At what temp does the flat start to dry out? I'm assuming the samples I've had were all point, but they sure were good! So the burnt ends only come from the point...or at least generally I guess. I figured that at 200 on a brisket I'm starting to dry out,unless its foiled with some juices added. Thx!
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They have been cubes, but I figured they were all point. At what temp does the flat start to dry out? I'm assuming the samples I've had were all point, but they sure were good! So the burnt ends only come from the point...or at least generally I guess. I figured that at 200 on a brisket I'm starting to dry out,unless its foiled with some juices added. Thx!
Or it's been Fab'ed. ;D ;D
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For the turn in's cut normal slices and burnt ends (if they are good) but, for PC... All of the leftover brisket we cut the slices a bit larger and cube them mixed with the point.