Good price on that brisket. If your freezer has room, maybe you should stock up on a few. With the drought last summer, corn stocks are short and they expect a price spike this coming spring!
INDEED!
Teeznuts, I gotta agree with Dave on burnt ends as well. Once you do them up, and do them up well, you'll have the family and guests begging for you to do them with every brisket you smoke...yeah, they're THAT GOOD!
If you need some starter tips on how to make them, my signature line has several packer threads for sliced flat/pulled point or burnt ends from the point, and one dedicated to just burnt ends, if I recall correctly. Hmm, somewhere along the line I even pulled the flat...I definitely stepped out on a limb with that one as the leaner muscle of the flat is not a good candidate for pulled meat, but it was great eating...I made a huge french bread sammie with that pulled flat...mmm-mmm-mmm.
Anyway, you have a smaller whole brisket on your hands...all I had to read was the weight on the label and that told me the answer.
Can't tell I'm a brisket fanatic, can you? Ha-ha!!! (well, OK, among dozens of other meats)
Load up on the lower priced meats...it's getting ugly around here already...over 4 bucks for packers now...but...whole beef ribs (7-bone, prime rib) will be on sale for about 4 to 5 bucks/lb (reg 10-11 bucks) this week, so...that'll be my freezer stocking-up meat for this month.
Eric
