Hi all,
Just signed up from Tampa Bay. Got a Brisket on sous vide right now, I'll break it out tomorrow, throw the flat on the smoker for a few hours, cube up the point for burnt ends and smoke that then sauce it, all for a 4th of July party at a friend's place. I've done plenty of smoking over the last few years including several brisket flats, but this is my first whole packer that I've trimmed and separated. We'll see how it goes. Happy 4th y'all!
Just signed up from Tampa Bay. Got a Brisket on sous vide right now, I'll break it out tomorrow, throw the flat on the smoker for a few hours, cube up the point for burnt ends and smoke that then sauce it, all for a 4th of July party at a friend's place. I've done plenty of smoking over the last few years including several brisket flats, but this is my first whole packer that I've trimmed and separated. We'll see how it goes. Happy 4th y'all!
