Every time I smoke a brisket, the point is just too fatty to eat as is.
It has that cob-webbing structure that's half meat and half partially
rendered fat. I thought it was because I was using USDA Choice
briskets, but this last one was Select and it does the same thing. I
tend to get really thick and squat briskets that fit into a WSM or ECB
without trimming off the corners. Not those floppy, wilted ones that
TFM brags about.

How do you get more fat to render out of these things? I've never had
brisket at a restaurant that has this much intra-fiber fat streaks as
the ones I smoke at home.

It's inedible sliced as-is. My past uses have been to fry as bacon or
cut it into 1/2" chunks and fry for a while with potatoes, peppers and
onions for hash - until crispy.

Raw, these points would be an excellent cut for sausage but I wouldn't
want to jeopardize the smoking of just a flat without the point attached.

-sw

"Sqwertz" > wrote in message
...
> Every time I smoke a brisket, the point is just too fatty to eat as is. It
> has that cob-webbing structure that's half meat and half partially
> rendered fat. I thought it was because I was using USDA Choice briskets,
> but this last one was Select and it does the same thing. I tend to get
> really thick and squat briskets that fit into a WSM or ECB without
> trimming off the corners. Not those floppy, wilted ones that TFM brags
> about.
>
> How do you get more fat to render out of these things? I've never had
> brisket at a restaurant that has this much intra-fiber fat streaks as the
> ones I smoke at home.
>
> It's inedible sliced as-is. My past uses have been to fry as bacon or cut
> it into 1/2" chunks and fry for a while with potatoes, peppers and onions
> for hash - until crispy.
>
> Raw, these points would be an excellent cut for sausage but I wouldn't
> want to jeopardize the smoking of just a flat without the point attached.
>
> -sw

After cooking separate the point from the flat and resmoke/cook till crispy
on the edges.
I prefer the fat point to the flat. Fat is where it's at.
--
James A. "Big Jim" Whitten

www.lazyq.com

Big Jim wrote:

> After cooking separate the point from the flat and resmoke/cook till crispy
> on the edges.
> I prefer the fat point to the flat. Fat is where it's at.

Well, duh. Why didn't you tell me that before I asked? ;-)

-sw

"Sqwertz" > wrote in message
...
> Big Jim wrote:
>
>> After cooking separate the point from the flat and resmoke/cook till
>> crispy on the edges.
>> I prefer the fat point to the flat. Fat is where it's at.
>
> Well, duh. Why didn't you tell me that before I asked? ;-)
>
> -sw

SW I ain't no mind reader, specially one like yours<g>
--
James A. "Big Jim" Whitten

www.lazyq.com

On Thu, 9 Oct 2008 08:41:23 -0400, "Big Jim" >
wrote:

>After cooking separate the point from the flat and resmoke/cook till crispy
>on the edges.
> I prefer the fat point to the flat. Fat is where it's at.


Big Jim is dead-on, as always, though I'd add butterfly the point and
hit hard with a spicy rub before putting back on the smoker.

Enjoy,
Gary

G Wiv > wrote:
> On Thu, 9 Oct 2008 08:41:23 -0400, "Big Jim" >

> >After cooking separate the point from the flat and resmoke/cook till
> >crispy on the edges.
> > I prefer the fat point to the flat. Fat is where it's at.
>
> Big Jim is dead-on, as always, though I'd add butterfly the point and
> hit hard with a spicy rub before putting back on the smoker.

"It'd alive! It's alive!" Great hearin' from ya Gary. I smelled that Tomb
Essence when I opened this 'crypt'ic group. Got any pics for a.b.f?

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They are all my heroes! Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

G Wiv wrote:
> On Thu, 9 Oct 2008 08:41:23 -0400, "Big Jim" >
> wrote:
>
>> After cooking separate the point from the flat and resmoke/cook till crispy
>> on the edges.
>> I prefer the fat point to the flat. Fat is where it's at.
>
>
> Big Jim is dead-on, as always, though I'd add butterfly the point and
> hit hard with a spicy rub before putting back on the smoker.

I put it back int he oven and it still had a hard time giving up some of
that fat even after a couple more hours. The butterflying probably
would have helped that.

> Enjoy,
> Gary

Lone time no see, Gary. Pull up a chair.

-sw

On 14-Oct-2008, G Wiv > wrote:

> On Thu, 9 Oct 2008 08:41:23 -0400, "Big Jim" >
> wrote:
>
> >After cooking separate the point from the flat and resmoke/cook till crispy
> >on the edges.
> > I prefer the fat point to the flat. Fat is where it's at.
>
>
> Big Jim is dead-on, as always, though I'd add butterfly the point and
> hit hard with a spicy rub before putting back on the smoker.
>
> Enjoy,
> Gary

Long time no see Gary. Nice to see you in here however briefly that
might be. I'd like to see your version of "spicy rub" if you have the
time to share.

--
Brick(Youth is wasted on young people)

On Tue, 14 Oct 2008 13:20:36 GMT, "Brick"
> wrote:

>Long time no see Gary. Nice to see you in here however briefly that
>might be. I'd like to see your version of "spicy rub" if you have the
>time to share.

Brick,

My general take on rubs is a little different than many. I (almost)
never use sugar in rubs and typically incorporate a couple of
different types of Mexican peppers such as ancho, chipotle, pasilla,
guajillo or, if I am looking for more spicy heat, pequin or the
occasional light addition of dried habanero.

Paprika, garlic powder, onion powder, coarse salt, I like Maldon sea
salt for the flake size, though kosher is fine, and coarse ground
pepper.

Herb and spice wise I switch it up, oregano, thyme, rosemary,
tarragon, sometimes a blend such as herbes de provence depending on
meat and mood, often a little cumin for non brisket beef like a big
chuck roast, 5-spice for duck, the list could go on and on.......

I find it essential to use quality fresh spices, my pet peeve being
low quality paprika which has a dull flavor and tends to turn pasty on
long low slow cooks. Both http://www.penzeys.com/ and the
http://www.thespicehouse.com/ are quality providers. The Spice House
sells my rub, (Gary Wiviott's Rub)

I wish I had more time for newsgroups such as alt.food.barbecue and
alt.binaries.food, I always enjoy reading the posts, often learn a
thing or two, and some of the pictures on alt.binaries.food are pure
gastroporn.

Thanks for the nice to see you from you and the others fellows, nice
to see you as well.

Enjoy,
Gary

http://www.wiviott.com/