What are you having for dinner?

ethlar said:
are you doing any wrapping or anything? it looks like you might have a point end there, with the big bit sticking up being the bulk of the point, usually pretty well marbled but if exposed i could see it drying out.

if you want brisket but dont want all the brisket, see if you can get a flat, you can always supplement with a spritz/mop or wrap with extra tallow. I almost never eat the point outright, it either becomes burnt ends or gets tossed in the freezer to save for winter chili
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It is the point. i always get the point because i feel like the flat will dry out and not be as good.
 
webby said:
I'm listening
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Nothing too crazy, chunk the point down and toss it in with any ground beef and anything else i want in the chili. I keep my chili seasoning blend low salt to give me room to play with brisket add ins

Nomar06 said:
He had me at burnt ends! :love::love::love::love1::love1::love1:
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Ive been messing with burnt ends lately tried pork belly and chicken thigh most recently. Pork belly was ok, think i over cooked them a bit, but chicken thighs were amazing, tweaked my spice rub with ground up birdseye chilis

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Janz3n said:
It is the point. i always get the point because i feel like the flat will dry out and not be as good.
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I think it definitely can but i like that it cooks faster, the marbeling in the point never feels right to me without the second cook in something like burnt ends
 
Mother in-law was given two large salmon fillets. Smoked them today. Also picked up a used vacuum sealer which worked out well.
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Trying out my pellet smoker with a brisket. Put it on at 11pm last night. Left it all night at 200F. Bumped it to 220F around 4 am. Never checked on it all night. Bark is not as dark as it would be with charcoal but I expected this. Wrapped it at around 165f at 6:30 this morning. Back on the smoker till it's done.

The trade off of light bark for no baby sitting is worth it I think. I want to try adding some charcoal next time for more smoke. I do have a smoke tube but it looks like it only lasts probably 5 hours. Might look into getting more smoke tubes or maybe a larger one.

Will update when it's done. Going to let it rest as long as possible for dinner. Not sure if I'll do it in the oven at 170F or in a cooler.
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My feelings too, I’m just too old to stay up all night tending a smoker
 
ethlar said:
My feelings too, I’m just too old to stay up all night tending a smoker
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Not even the age. Just don't care enough to do that. Lol. I just want the finished product and not pay a restaurant a mortgage payment for a few slices.

It was weird leaving it unattended all night though. Woke up a couple times and checked the app on my phone to see how it was doing.
 
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