That sounds like me and brisket lolI separated the flat from the point because I only want to ruin half the meat, LOL.
How to Separate a Brisket Point and Flat | Oklahoma Joe's®
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What's on the grill tonight?
- Thread starter palmettomoon
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I got a couple of those and cut them up into 16 oz steaks, vac sealed and froze a bunch for sous vide whenever. Dogs got the rib bones. Great deal.
I hate to admit it, but I don’t grill much anymore now that I have a good cast iron skillet. I have found that I can get it hotter on my stove burners than on the grill. Anyway here’s a regular ol’ ny strip I seared and basted with butter and thyme
Cooked the point last night. Grill temp 275 until the meat read 210 degrees and pulled. About 6 hours. Perfect. Brought down to 160, then in the Yeti for 4 hours. Perfect. Exactly what I was looking for. I used only salt and black pepper, Texas style.
It's like eating beef flavored room temperature butter.
It's like eating beef flavored room temperature butter.
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I've got a 8+ lb brisket flat on the RT now.
Our son's birthday dinner later today...along with grilled salmon fillets, 'peno poppers, slaw, baked taters.
Our son's birthday dinner later today...along with grilled salmon fillets, 'peno poppers, slaw, baked taters.
Doing the Meatchurch baby back rib recipe tomorrow.
Happy Birthday to him and I'm glad you found the Brisket. I was going to offer you one, but it's frozen solid..Sound like a great meal and an awesome time to be had by all..
Can't wait to see the pic's!ThanksDinkyDau !!!
I picked up a nice flat yesterday at Wilkes in Ball Ground. Nice store...I'll be back.
I just wrapped it...at 162 after 4 hrs 
