Just a quick post to signal that I am alive and still smoking. I pop my head up every now and again with a comment or two. But I scored a half of a brisket. Or approximately so. It was a nice point with a bit of a flat.
I have lamented, and on this site more than once, about the price of beef the last couple of years. I don’t do full pack of briskets like I used to, but I do like when I can get a point with or without a bit of flat attached. I managed to score the point half of a brisket.
Somewhat limited queue view, but I did it on my big PBC. I seasoned and put a skewer in it and hung it away from the coals, to prevent juices from dripping into the coals. I don’t always do it this way, but about half the time I do offset the coals from the meat because it imparts a different flavor.
Fine china as usual. Threw some in corn tortillas, some nekid, and a squirt or two with homemade BBQ sauce(not pictured). Served with charro/pintos, poppers and fixens.
I have lamented, and on this site more than once, about the price of beef the last couple of years. I don’t do full pack of briskets like I used to, but I do like when I can get a point with or without a bit of flat attached. I managed to score the point half of a brisket.
Somewhat limited queue view, but I did it on my big PBC. I seasoned and put a skewer in it and hung it away from the coals, to prevent juices from dripping into the coals. I don’t always do it this way, but about half the time I do offset the coals from the meat because it imparts a different flavor.
Fine china as usual. Threw some in corn tortillas, some nekid, and a squirt or two with homemade BBQ sauce(not pictured). Served with charro/pintos, poppers and fixens.
