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Re: Which brings up a question


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Posted by kcmike on March 24, 2011 at 12:40:48:

In Reply to: Re: Which brings up a question posted by IndyDave on March 24, 2011 at 11:48:42:

Dave, it sounds like you've just never had a point that's been cooked correctly...

I've experimented with literally cases and cases of briskets trying to perfect my burnt ends (at the expense of many unwitting catering customers). Here's what I found presented in a good, better, best fashion... Again, this is just my opinion based on my experiences with my cooker, etc, etc, etc...

Whole packer brisket, cooked whole for the entire cook until both point and flat are done:
Flat - good
Point - good

Whole packer brisket, cooked till flat is done, flat removed, point put back on grill for a couple more hours:
Flat - best
Point - better

Whole packer, point separated from flat before cooking, flat and point cooked separately, no foil at all, ever:
Flat - better
Point - best

Whole packer, point separated from flat before cooking, flat and point cooked separately, flat foiled at 165-175, point left naked, flat cooked till tender, both pulled from pit at same time:
Flat - best
Point - best

Bottom line, from my experience, for great burnt ends, nothing beats separating the point from the flat BEFORE cooking. However, you'll notice I do find merit in cooking briskets whole for better flats. So, if I were wanting to nail each perfectly for a contest, I would cook two briskets, one kept whole and the other separated out. I'd serve the flat from the brisket kept whole till the very end and the burnt ends from the point cooked separately for the length of the cook.

YMMV

Just my 0.02

Mike
Oakridge BBQ


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