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Topic: CFB 51 Cookbook, equipment discussion, techniques

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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1974 on: September 04, 2026, 06:26:10 AM »
Over the past 25 years I've executed multiple side-by-side BBQ brisket blind taste tests between prime and select/ungraded.  I prepare and cook them exactly the same, and nobody can tell the difference.

Selecting the meat yourself from the case or the counter makes all the difference.

However, several of the top pitmasters around town recommend cooking with prime.  And I could see how a restaurant would go with prime from a reliable supplier in order to help ensure consistency of product, since they don't have the luxury of looking over dozens of options and choosing the best, one at a time.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1975 on: September 04, 2026, 06:31:02 AM »
Quote from: 847badgerfan on September 03, 2026, 12:37:12 PM

Yeah I don't think I've ever seen that around here.  It might exist but nobody's using it for BBQ.  

The beauty of a full packer brisket, is that it's the exact right combination of fat, lean, and connective tissue, for a long smoke.  Salt, pepper, smoke, and time, is all it takes. 
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1976 on: September 04, 2026, 08:55:40 AM »
How would you cook a point only?

I don't have a real smoker. I can get maybe 2-3 hours of smoke on my Summit.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1977 on: September 04, 2026, 10:08:47 AM »
Quote from: 847badgerfan on September 04, 2026, 08:55:40 AM
How would you cook a point only?

I don't have a real smoker. I can get maybe 2-3 hours of smoke on my Summit.
You could definitely braise or crock pot one. You could easily do 2-3 hours of smoke on the Summit and then finish in the oven. 

Note that the point has a lot more fat than the flat, so it'll cook very differently than what you're used to when you look at something like pastrami or corned beef. 
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1978 on: September 04, 2026, 11:04:18 AM »
I suspect that braising a point would turn out something like a really loose, fatty, pot roast.

Might be good if you cooked it like carnitas, stewed in herbs and spices over time, render out the fat, drain most of it, and then pan-fry to crisp it up.
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1979 on: September 04, 2026, 11:12:08 AM »
I think I'll buy the whole but trimmed. I'll take off the point, get as much smoke on it as I can, and then finish it in the oven. 250 for 12 hours?

I'll use the flat to make Sauerbraten. 
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1980 on: September 04, 2026, 11:15:06 AM »
Doubt it would need that much time.  Probably 5-7 would be more than enough at 250. 
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1981 on: September 04, 2026, 04:13:00 PM »
Yeah especially if covered. 
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