Started By
Message
re: South Carolina BBQ is better than Texas BBQ
Posted on 9/25/17 at 11:17 am to Hugh McElroy
Posted on 9/25/17 at 11:17 am to Hugh McElroy
Brisket novice here, but think those are the burnt ends. Not sure how they're supposed to be cut.
3
Posted on 9/25/17 at 11:22 am to Damseyrarrar
quote:
Brisket novice here, but think those are the burnt ends. Not sure how they're supposed to be cut.
Well, I could be wrong. I've never quite understood how places do burnt ends. I do cut some burnt edges off, but not much, and they usually go in my beans.
Still, that brisket looks good. Moist, good bark, maybe not quite firm enough to pick up, though. Hard to tell.
But it's a hell of a lot better than anything I can get here in Arkansas.
Posted on 9/25/17 at 11:37 am to Damseyrarrar
you could be correct. There are 2 main parts of a brisket... one if you cook it long enough will dam near pull like a butt. The other is a little meatier and needs chopping that looks like the burnt ends tho.
ya'll wanna learn about some BBQ go to smokingmeatforums.com
tRant needs to buy them out. Lots of good discussion over there all it needs is a few more SEC chest thumper types.
ya'll wanna learn about some BBQ go to smokingmeatforums.com
tRant needs to buy them out. Lots of good discussion over there all it needs is a few more SEC chest thumper types.
Posted on 9/25/17 at 11:46 am to Damseyrarrar
quote:
Brisket novice here, but think those are the burnt ends. Not sure how they're supposed to be cut.
The way I do it is:
When it is time to pull the brisket. Cube the point (fatty side) into bite-size chunks (I usually do part, not all) then hit it with some sauce and it goes back on the fire just enough to get tacky.
Page 1 of 1
Popular
Back to top
Follow SECRant for SEC Football News