Well, finally got around to it. Planned on cooking Saturday before Easter. Got the Performer set up Fri night (3/4 around, three deep, hand full of Pecan chunks) and am going to put meat on around 10:30 hoping to hit probe tender around 4.
A little ugly fat removal from cap and tidying up here and there. A heavy coat of HartBurn Competition rub cause it's a big piece of meat and it can take it. If there's any left for Brisky samiches, I'm sure it will smell delisyous!
Got everybody settled in place, ready for a long bake.
Oh wait, It's lunch time and I have some Krappys that would love to be a taco. Delisyous!
Buns for Sunday Ham dinner.
6 hours in, probe tender, but not BE tender, (no fat, remember)? Still the 40% loss in size, they look pretty miserable.
After cubing, I dropped in a pan with some beef broth and where's your sister sauce to braise till BE tender. Never gonna get there. I don't think cured brisket flat will ever get BE tender.
Also like I said earlier, a two day soak with at least 7 water changes, it was still quite salty.
So that's my story and I'm good with it, I do have a raw point in the freezer, Maybe for the 4th.
Ed