Smoked a #10 brisket today, no real reason, other than it was on sale at the end of June and I figured it was going to go bad soon. Anyway, a lot more meat that my small family can eat. So I separated the point and cut off the very end of the point which was already nicely blacked, cubed it up and tossed those pieces back in the pan for 20 or 30 mins to black up the edges.
Chopped up the rest of the point for sammiches tomorrow. The flat is about to get sliced and will be leftovers for the week and some will be kept for making chili next fall.
Brought the cooker temp up during dinner and baked desert, just because I could!
Chopped up the rest of the point for sammiches tomorrow. The flat is about to get sliced and will be leftovers for the week and some will be kept for making chili next fall.
Brought the cooker temp up during dinner and baked desert, just because I could!
that was cookie pan #2
Comment