Finney said:Looks great Brian. I guess somebody in VA can cook. :!:
nope, no sauce on the point. wasn't needed. i cooked the point and flat together and then separated them with the flat was done. then i put the point back on for another few hours so that all the fat rendered out. it was juicy!brian j said:[quote="Larry Wolfe":wpvs0n53]Looks good Brian! Did you sauce the point??
brian j said:maybe i'll cook one that way at gary's this weekend. there are so many variables that go into a great brisket.
this was a wally world brisket. i'm supposed to get a a couple of cab briskets from a small farm in wv that i'm going to use when i compete at the end of the month. they should be be better marbled that this one was.
f%#k that. i don't know why they do that either. my local grocery store sells lots of prepared meats. they're stuffed, rolled, or what ever. all you do is cook it. i see people in line with that in their cart and i just shake my head. [-X[/quote:1i7jwjft]brian j said:[quote="Larry Wolfe":1i7jwjft]Now they sell flats that are enhanced! Why, I don't know but I can't believe it!
brian j said:i cooked a brisket yesterday. i put the 10 lb packer on at midnight and it cooked until 1:30. fortunately it was hot enought yesterday that it stayed warm in the cooler until 7:30 when we finially had time to eat.
Brian nice looking brisket !
f%#k that. i don't know why they do that either. my local grocery store sells lots of prepared meats. they're stuffed, rolled, or what ever. all you do is cook it. i see people in line with that in their cart and i just shake my head. [-X[/quote:t1e0ipz9]brian j said:[quote="Larry Wolfe":t1e0ipz9]Now they sell flats that are enhanced! Why, I don't know but I can't believe it!
what is the world coming too??? :tant:[/quote:3fvbtgsq]brian j said:[quote="Larry Wolfe":3fvbtgsq]Brian people just don't know any better. That's why BBQ joint's like Red Hot and Blue and Famous Daves do such a great business. The General Public just doesn't know or care what they're eating. All they're actually eating is over sauced bland meat. The sweet sauce is what's appealing to them. Or the ribs that fall off the bone, (I hate it when I hear people say that). So they go home and cook the enhanced meat until it's got an internal temperature of 250*. They pour a bottle of sauce on it and it's good "to them".