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  1. teeznuts

    Brisket question, please tell me what this is.

    Thanks for all the tips. Will the burnt ends just need chopped into cubes when the brisket is served or does the point go back in the smoker for a few hours to become burnt ends?
  2. teeznuts

    Brisket question, please tell me what this is.

    Thanks guys. Do I need to separate or can I smoke it all as one piece?
  3. Brisket question, please tell me what this is.

    Brisket question, please tell me what this is.

    • teeznuts
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  4. teeznuts

    Brisket question, please tell me what this is.

    This will be my first brisket and I'm not sure what I'm looking at. Is this just the flat or is the point included? side view other side Thanks for looking.
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  9. teeznuts

    RE: Bearcarver's health

    Wishing bear a speedy recovery. I miss him on the site. I still include "bear view" in all my threads in his honor.
  10. teeznuts

    What brine have you had the most success with (turkey)

    Ditto! I use it on turkey as well as whole chickens
  11. teeznuts

    Beef Ball Tip on the MES with a Pork Loin on the ECB, Heavy Q-View

  12. teeznuts

    Beef Ball Tip on the MES with a Pork Loin on the ECB, Heavy Q-View

    So I started off with a beef ball tip roast. I rubbed it with L&P thick wooshy and Pappy's Choice Seasoning. I get these in 17-22 lb bags at Cash n Carry for $2.58 lb which is cheaper than tri-tip and just as good(if not better). Each bag contains 4-5 roasts. Threw in a ziplock and into the...
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