Cuts of meat on sale

Captain PartyMarty said:
I sent the wife to Superstore to buy a brisket, she came home with a Giant piece of meat. Never cooked one before going to do some reading before getting started
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Salt and pepper. Smoke for 1.25-1.5 hours per pound between 225-275 degrees. When the internal temp hits anywhere between 165-185 wrap it in foil or non waxed butchers paper and put it back on the smoker or in your oven until the whole thing jiggels (200-205 IT). Let it rest for an hour then slice in 1/4" slices and have mustard, bread and a beer ready to go.
 
Captain PartyMarty said:
I sent the wife to Superstore to buy a brisket, she came home with a Giant piece of meat. Never cooked one before going to do some reading before getting started
Click to expand...
Dont forget about burnt ends! Follow @Rain City method (I add course garlic). But before you wrap cut off the point, chop into small pieces 1"x1" re season and through back in the smoker in a foil pan while rest of meat comes to temp. Once done cover in BBQ sauce.

By far my favorite part!
 
ExFlyGuy said:
Dont forget about burnt ends! Follow @Rain City method (I add course garlic). But before you wrap cut off the point, chop into small pieces 1"x1" re season and through back in the smoker in a foil pan while rest of meat comes to temp. Once done cover in BBQ sauce.

By far my favorite part!
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Do you find your point ends up dry is that why you do that? Everyone talks about it but I've never tried.
 
ExFlyGuy said:
No. I do it because they are amazing!

Give it a try. It will change your life!
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what is the theory behind doing it with that portion specifically though? I guess that's what I'm trying to understand.
 
Rain City said:
what is the theory behind doing it with that portion specifically though? I guess that's what I'm trying to understand.
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Sorry, I can't help with the why. It's just something I read and tried. All I know is it's always everyone's favorite part and the first to go.
 
ExFlyGuy said:
Sorry, I can't help with the why. It's just something I read and tried. All I know is it's always everyone's favorite part and the first to go.
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Haha fiiiiiine. I might take a portion out of the freezer and do them up that way
 
ExFlyGuy said:
Dont forget about burnt ends! Follow @Rain City method (I add course garlic). But before you wrap cut off the point, chop into small pieces 1"x1" re season and through back in the smoker in a foil pan while rest of meat comes to temp. Once done cover in BBQ sauce.

By far my favorite part!
Click to expand...
Might have to give that a try this weekend
 
Nobody has seen pork bellies yet?
 
getbent said:
You can order a case right from Britco/Donald's Fine Foods...Fishing solo and I split a case a year or two back for about $3/lb
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Has anyone done this with Hertels on the island?
 
tinboatrobb said:
no need to wait for a sale. Costco has huge bellies for around 45$ all the time. I get ours there and am happy with the price
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how much do these weigh?
 
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