Overnight Brisket seasoned with 16 mesh black pepper and Hook’s Rub H-Town AP. Smoked overnight because my son was doing two pork shoulders for a give back and I wanted to throw a brisket on the smoker since there was room left lol. 14 hour smoke to 200 in both point and flat. Then 4 hour rest in the cambro.
by Temporary_Floor_3152
30 Comments
The fat cap
Point.
Yes?
Flat. I’ve never understood why people like the point, it’s all fat.
I used to like the point but it’s so fatty it upsets my stomach. The pain of getting old.
I like point in small quantities because its soooo rich. Point left overs are great. I cut them into cubes. When you air fry them, the fat renders out and it becomes this crispy juicy bite.
Point with some flat on the side
The Burnt Ends
Point all day
Aaaaaallllll of it please 🤤😋🤤😋🤤😋
Point
Yes 🤤
Point, 4th slice
A healthy mix of both is the only right answer.
Flat for sandwiches. Point for slices.
Point. And looking only at your tray, POOOOIIIIIINT.
Yes
Burnt ends
Point…
Falt nice and lean and thats where the burnt ends come in super delicious 😋
Boffum!
Point, but I’ll eat what you’re serving.
Flats are for your neighbors
The part that is both!
yes
Point. I don’t need any jerky.
Yes
Point
I personally like the flat because I use brisket slices to make sandwiches. And im not a big fan of tons of fat unless its burnt ends.
So for any chopped or burnt end pieces, I eat that separately on the side as an appetizer. The slices is what I eat most in sandwiches with pickles, mayo, and bbq sauce.
Both