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A customer in San Antonio asked me to cut a brisket a certain way and it taught me something
This older guy named Frank came into the shop last month and asked for a full packer brisket, but he wanted the point cut into 2 inch cubes, not sliced. He said he was making burnt ends for a family reunion. I'd always just sliced it thin, but his way made the meat way more tender for that dish. Has anyone else had a customer request that changed how you handle a standard cut?
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hannah_wells10d ago
Wonder if that changes the cooking time too. When you cube the point, does all that extra surface area make it cook faster or get more bark? I'm trying to picture the texture difference between a sliced burnt end and a cubed one. Seems like the cube would hold more smoke.
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tessap7310d ago
Actually burnt ends start as the point cut, not slices. The extra surface area on cubes does help them cook faster and get more bark. You're right about texture, cubes have more chew while slices can be a bit dry. Ever tried them both side by side to see which you like better?
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