Clay Showalter
Southern member northern landowner
In about 10 hours it will be going down
We’re doing that Tuesday! Looking forward too it!They’ll be done resting about 5:30-6. 3 pork BB’s and 1 beef back. Kiddos going to be licking their fingers tonight. Used MC’s recipe peel usual. Sippin some Benchmark Bonded and Bookers while babysitting these slabs. Pretty rough job
View attachment 180520View attachment 180521
Looks way better than my first attempt. Mine was too thick and I didn’t trim any fat…turned out greasy….was thinking about trying another one this week. I am surprised at how easy it is to do pork loins so that’ll be my go to.First attempt at brisket was a complete success! Started it on the pellet grill last night at 8:30pm and pulled to rest at 12:30 this afternoon. Let it rest in a cooler for a couple hours and she was perfect, especially for my first try. Made burnt ends, super dooper baked beans with bacon on the grill, deviled eggs, Terry made potato salad and Jenna made cheesy potatoes. Dessert will be raspberry cheesecake bars with fruit in an attempt to find something similar to John’s he brings to events. That’s TBD but the dinner turned out great!!
View attachment 180528
View attachment 180529
View attachment 180530
I watched a few videos on YT, especially Meat Church, on how to trim them and I think I did good. Probably would trim even more fat off if I did one again. Definitely a lot of work to cook one.Looks way better than my first attempt. Mine was too thick and I didn’t trim any fat…turned out greasy….was thinking about trying another one this week. I am surprised at how easy it is to do pork loins so that’ll be my go to.
I’ve got questions:On those big whole packer briskets you can separate the point from the flat and cut them both into two pieces. Cook one half of the flat and one half of the point together, or just half of the flat. You can cook half or all of the point separately to make burnt ends.
The big 14-20 pound briskets are often called whole packers. The flat is the wide leaner “flat” end and the point is the thicker end from which burnt ends are cut from.I’ve got questions:
1) what’s a flat?
2) what’s a point?
3) on the big briskets that weigh 15-20 pounds, it looks like 50% of it is fat.…if I buy a big one, would it be a waste of money to throw away most of the fat?…seems like I’m paying for fat that I’m just going to throw away.
Wow! Just watched a video on YouTube from the guy at meatchurch…he trimmed a lot off…I guess it’s unavoidable. It’s a shame they don’t trim more fat off of the brisket before selling it because you’re paying for fat that you’re just going to throw out anyway.The big 14-20 pound briskets are often called whole packers. The flat is the wide leaner “flat” end and the point is the thicker end from which burnt ends are cut from.
I highly recommend you watch Matt Pittman do a brisket smoke on his Meatchurch show.
Weekday Brisket
In this brisket recipe we show you how to smoke a brisket during the week when you do not have time to tend to a fire all day. We call it the Weekday Brisket!www.meatchurch.com