Wow. What wonderful educated responses. I am not used to this kind of knowledge by so many. I am honored.
Referring to Brisket, Here is what is available to me from Sysco.
Fully trimmed (no fat) about $2.20 per #
Deckle off about $1.45 per #
Untrimmed .85 - .95 per #
The Deckle off ones are about 7 #'s, I have been cooking 12 hours... this must be too long, and not much fat to tenderize, huh?
I read something about an hour per #??
Yes, I cut across the grain... I am not totally ignorant, lol ! but very good point.
I read that there is the flat and the point and the point must be separated after the flat is done and the point must cook longer, is that right??
I have been smoking on a large rotisserie, smoker on a trailor... I use charcoal and hickory... no gas or electricity. I am used to the hard way, so I am just not educated to the CS.
To introduce myself, I am a caterer in Jackson TN. I own an upscale event facility for wedding receptions and such... My catering company does events anywhere from barbq to Chateaubriande and Lobster Newberg... Being in a small town makes one be all things to all people.... I am a chef by experience, but spend more time managing my companies than cooking, but I love to get my hands in it and still do.
I have the Pork Loins, Beef Tenderloins, and Smoked Prime Ribs mastered in the CS... Brisket is my challenge. I introduced brisket to this market about 2 years ago. IT is very popular. In this area, barbq is pulled pork shoulders with hot sauce, vinegar based, no tomatoes, not sweet... My cook shack has done well, just not as good as it can be.
Thanks so much for helping me out!
Carl Jones
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Don't Postpone Joy!
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