Can't fool me. That's chopped up snake.
Been out of the smoking game for many years after my offset stick burner rusted out. Got the itch recently and picked up a Pit Barrel Cooker. Was wanting something I could move into the garage easily. Bonus is it doesn't take up much room.
Adding pics of a couple chickens and a butt made on it this weekend. Thing works REALLY well. Juiciest chicken I have ever had. I'm a little out of practice, but this little drum cooker basically runs itself and is nearly hands-off.
my son swears by hisI keep looking at these...Sounds like they work VERY well.
my son swears by his
cut back on the bourbon, you will swear lessI swear by my smoker too, but I still like it.
cut back on the bourbon, you will swear less
I am far from a brisket expert, but I have separated the point and flat before. You do lose quite a bit of weight from trimming it, so the by the pound price does end up higher than the $5Question for the brisket experts;
My local Meijer has some 16 lb packers for $4.99/lb. It's a good price compared to $11/lb for small flat cuts at the butcher shop but it's a lot of meat for for three of us.
Would it be reasonable to separate the point from the flat and then cut the flat into two pieces? I would freeze all three pieces for future use and would make burnt ends with the point. Any thoughts?
This.I would cook it all at once, portion what you want, and store/freeze it in food saver bags. When you're ready, throw the bag in hot water until it's reheated.