8 15 BRISKET SLICING AND VAC PKG

[EFGM]

Well, this one works out to be $1.75 per Serving of Goodness. That figures in a generous $.25 for Bag and Seasoning.
31 Packages!

 

[BedouinBob]

Wow Doug. Nicely done. I wish I could get $1.75 brisket in Colorado.  :-\

 

[EFGM]

"Wow Doug. Nicely done. I wish I could get $1.75 brisket in Colorado. "


Bob, what does Brisket Run up your way? Also what city in Colorado do you live?

 

[BedouinBob]

It was $3.79 at Costco for the prime brisket I have in the freezer for a future smoke. I live in Colorado Springs.

 

[SconnieQ]

$1.75 per serving...not per pound. Absolutely picture perfect Doug! Nice job with the slicing! Brisket freezes so well.

 

[DivotMaker]

Looks fantastic, Doug!  But, it pains me to see that point not cubed for burnt ends.

 

[SconnieQ]

Looks fantastic, Doug!  But, it pains me to see that point not cubed for burnt ends.

I was thinking the opposite, admiring the big fatty hunk of meat. Although the photos of the slices look like mostly flat to me. Where did the point end up?

 

[EFGM]

Looks fantastic, Doug!  But, it pains me to see that point not cubed for burnt ends.

I suppose I need to research burnt ends a little more. Have only done them a few times and certainly need to improve on those. Would you think they would vac pack well for freezing and reheating?

 

[EFGM]

Looks fantastic, Doug!  But, it pains me to see that point not cubed for burnt ends.

I was thinking the opposite, admiring the big fatty hunk of meat. Although the photos of the slices look like mostly flat to me. Where did the point end up?

The point was sliced and vac packed as well.  Love to use it on Smoked Cheese nachos. Sometimes I make up some chopped and vac pack it as well. Especially the Point if in a hurry, instead of boiling to heat, I can do a 2 minute Microwave heat. That is what I usually do when I make  the SC Nacho's. I did learn on the last 2 Brisket cook I did for a my group that they went for the sliced Point first. I can't imagine why!

 

[EFGM]

Looks fantastic, Doug!  But, it pains me to see that point not cubed for burnt ends.

I was thinking the opposite, admiring the big fatty hunk of meat. Although the photos of the slices look like mostly flat to me. Where did the point end up?

Today, as I type this, I am enjoying some small chunks of that fatty hunk of GOODNESS, on some "On the Border Chips" on top of Tallimook Cold Smoked Cheddar Cheese. That's where some of this point ended up. Ohhhhhhh, the Goodness. Sorry, I just couldn't resist!

 

[RG 2.0]

Ok, I'm drooling over here!

 

[EFGM]

Ok, I'm drooling over here!

I'll tell ya, it's all I can do not to fix another plate of those. The only way to solve this problem is to go to Costco and pick up some Baby Backs for Saturday. Indeed, I'm on my way.

 

[DivotMaker]

I suppose I need to research burnt ends a little more. Have only done them a few times and certainly need to improve on those. Would you think they would vac pack well for freezing and reheating?

Absolutely!  When I smoke a packer, I separate the point (after smoking, of course), and vac pack/freeze it whole, for later.  Burnt ends are a meal in themselves, so I thaw the point and make them.  If done right, they are the tastiest little morsels of meat candy you've ever had!  OMG!  I just made myself hungry, and must..smoke...a...brisket...SOON!   Here's how I do them:

Brisket Burnt Ends

 

[EFGM]

Awesome, thanks Tony!