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Flat vs Point

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If it's a dial thermometer you can calibrate it...on the back where the stem meets the back of the dial you should find a nut...turning the nut moves the pointer on the thermometer.
Put it in boiling water and turn the nut till it reads 212° (wear protective gloves or be VERY careful...steam burns are PAINFUL)...
Confirm the calibration by sticking the probe in a glass of ice water... should read 32° .
I'd check both for accuracy using this technique before tossing either.
I check ALL my thermos this way...even brand new digitals, and re check them every few months.

Walt.
 
I it turned out great! It was tender and very flavorful. I'm definitely going to smoke another brisket soon. Thanks again for all your help! I really needed the guidance with this one
 
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I don't think my comment posted with the picture. It really turned out great, very very tender and flavorful. I sure appreciate all the guidance with this. You guys are amazing!
 
Very well done!! Point to ya. Way to hang in there and pull of a brisky!

yahoo.gif
 

Now we need to get you to slice across the grain... LOL
 
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Actually did slice it across the grain pretty Thinly. It really was delicious. What sent it over the top was the au jus recipe. Thanks Chef JimmyJ!!!
Any and all pastrami advice is welcome! I'm going to tackle that one weekend after next
 
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CatieCooks said:
Actually did slice it across the grain pretty Thinly. It really was delicious. What sent it over the top was the au jus recipe. Thanks Chef JimmyJ!!!
Any and all pastrami advice is welcome! I'm going to tackle that one weekend after next
Click to expand...

Once you make your own, you'll never pay $10.99 a lb again! [emoji]128513[/emoji]
 
Rings R Us said:
SmokeyMose said:
If you make a small cut at the tip before cooking you can find it after. My problem is I keep forgetting to do it....
Click to expand...
Yep, I forgot this past one to do a mark for slicing. It's even more confusing with the point on.. different grain there too. [emoji]127866[/emoji]
Click to expand...

That one's easy. Once you've sliced the flat, turn the point 90 degrees..
 
CatieCooks said:
Next on my agenda..........pastrami!!!!!!
Click to expand...
For good pastrami, you start with corned beef. I personally prefer to use a corning seasoning I get from Atlantic Spice Co. with Pop's brine to get them cured. Then the point gets the CBP and ground coriander for the pastrami and the flat I just cook like traditional corned beef.
 
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