Long end vs short end

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Dad said he wanted to do a brisket this weekend. Which actually meant me cooking a brisket. Started a 11 lbs and had to separate the flat and point to fit on his small ceramic smoker. Ready to put on Monday morning.

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You rendering down that fat? I like to wrap in butcher paper covered in tallow to finish.

No, spur of the moment thing at my dad’s and he wouldn’t use it. Last time I rendered fat was from a duck, Christmas 2020, and it was awesome.

Understand, hate to waste that great fat. Pretty much every brisket I cook has a SS bowl with the trimmings in it to render.

Two pork butts and a brisket. https://uploads.tapatalk-cdn.com/202...65e6a0fafc.jpg

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I almost always split the flat and the point. Comes out the same. Cook time is little less.

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Have the twins home this weekend, and and one of them got out the blackstone grill and fired it up for a few hours, letting it season. Going to cook up a bunch of burgers, brats and dogs.
Blast some early fireworks, and just kick back and enjoy.

Wishing the same to you all!
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Do some roasted Pablanos. It changed my burger game. This is where I got the idea.

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Hope you're doing well my man.

Going to put a butt in the smoker in the morning and 3 slabs of Baby backs in the late morning. Then I'll put on a marinated Salmon a little later. If I'm going to burn all that fuel, I'm going to cook some stuff.

It's the thought that counts...


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Today's Butt

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An important part of using a stick burner is preheating your wood to avoid smoldering dirty smoke. I just lay the logs on top of the firebox.

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My offerings for today's BBQ will be poor man's burnt ends and port belly burnt ends. Pics later (if I remember)...

Edit: the before..
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It's cooking hotter than I want so I had to improvise so I could dissipate some heat.

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