Mike "Piedmont" wrote:
:: wrote:
:: snip
::: Sliced is the first choice of good brisket. Good bark, nice smoke
::: ring, and good texture. Generally speaking me and my cohorts
smoke/BBQ
::: our briskets and cut the point as the sliced stuff for plates
carefully
::: cut about 3/8" thick.
::
:: When I talk about brisket I speak of two parts, the flat and the
point.
:: The flat being the thinner/lean cut and the point being the
larger/fatty
:: part. (I could be wrong, usually am (grin))! So your saying you
guys
:: slice the point? Do you guys call the larger/fattier part the butt
and
:: the thin/lean part the point??
::
::: After we cut up the really pretty stuff and we are heading towards
the
::: butt, we cut thicker pieces and chop this to make chopped BBQ
::: sandwiches. Leftover bark (yeah, right) and any piece that might
have
::: good smoke and spice is saved for the next pot of beans.
:: snip
:::
::: Come to think of it, I don't think I would even ask one of my
buddies
::: if he had ever pulled his beef...
::
:: (LOL) I agree! Hey nailshooter thanks for the input and sound
advice!
::
:: Regards,
::
:: Piedmont
::
:: The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm
::
Me, too, Mike. *I* started the part about the pulled brisket with a
reference to Sonny's (a chain of BBQ that can be compared to
MacDonald's...you can be assured that it will be exactly the same,
whenever you go, and which ever location you choose. It probably
won't kill you, the masses seem to enjoy it, but is it <good>?)

BOB
butt on a brisket?

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Raw Meat Should NOT Have An Ingredients List