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In Reply to: Re: Slicing Brisket posted by Steve in Denver on July 11, 2011 at 22:36:29:
Thanks for the reply - I was going to cut off the point @ 195* and cut up to make burnt ends for treats.
I will wrap at 165* in foil cut the point off at 195* set for an hour then cut.
Should I just buy flats and don’t waste time on the full packers & burnt ends?
I suppose I should give you all the info: We are serving chicken thighs also with the brisket. We based the brisket on 1/2 LBS portions.
150# Raw Meat - Yields 90# cooked meat- 180 - 1/2 lbs. serving “Right” or is this fuzzy math
Your thoughts are greatly appreciated.
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