Actually it is a little bit better cut of meat than a brisket. It is generally more tender and a little more like chuck. It does lacks the big fat cap you find on a brisket which some people love (me) and other people do not like (I will refer to them as idiots for the purpose of this tutorial). Only problem with a clod is carving, lots of differents muscles join so it is harder to get a uniform against the grain cut to make for a better presentation and a more easily chewable bite.
In a egg with a plate setter in the grate temp is cooler than the dome temp. Make sure you are measuring in an appropriate spot.
So how do I do burnt ends? Do I cut off the point after it is cooked and then cube it and put it back on the grill with sauce? Or is it too late to do them?
It can also be way hotter on the grate than the dome temp with a big cut of meat. Messes up the air flow/reading
I had no idea which side was the point so I just guessed and chose the top side of the above picture. I have no idea what I'm doing.gif
After further review it appears I'm attempting to make burnt ends out of the flat Well this should be interesting. The pieces I've just picked off have been delicious. I'm letting it rest now while I smoke some sausages, my "flat burnt ends", and some Jalapeno poppers
Grilling a ~3lb hunk of a pork loin I just bought. What temp should I aim for in the middle? Been a while since I've cooked one.
so you remove the water bowl altogether? Haven't tried that. Kept it in the last time I did a whole chicken but left it empty. Is it far enough from the coals that it won't burn on the top rack? That was what I was always worried about, though I imagine at 400 it won't take too long to cook.
No problem with the bowl gone. I cook the halves meat side down for 30 minutes, then flip to skin side down until it's done. Right before it's done, I baste with my sauce. The skin stays really crispy. Takes about an hour - 1:15.
St. Louis and butternut squash. Too hot to roast the squash in the oven so I threw it on the smoker. Nice flavor but the texture is definitely better when caramelized on a sheet pan.
I tried to teach my wife how to properly light the grill yesterday and bring it to temp. It ended up with us not talking for four hours. I'd pay to watch her try to cook a brisket.
http://www.texasmonthly.com/food/the-list-the-top-50-barbecue-joints-in-texas/ No Kansas BBQ joint made the list.
if your rub options for brisket were bad byrons, rufus teague, ploboys, or arthur bryants which would you go with?