I made a "fast" brisket yesterday, 12.5# in 11hrs. Sliced the flat and chopped up the point. Right now I'm smoking the chopped point for burnt ends and got to thinking. When I make my burnt ends they get a very strong smoke flavor. What if I would take those sliced pieces and smoke them at about 180*? Give them a big hit of smoke flavor. I figure they will dry out some, but a mop sauce would help that. Anyone try this? Just thinking, doesn't happen very often and I gotta let someone know about it :roll:
Sorry no pics of brisket, wife has camera at her work place. Looking to get my own, wife and kids "hog" the camera. But they also don't understand why I like to take pics of brisket and stuff.
Thanks guys/gals
Sorry no pics of brisket, wife has camera at her work place. Looking to get my own, wife and kids "hog" the camera. But they also don't understand why I like to take pics of brisket and stuff.
Thanks guys/gals