03-28-2021, 12:43 PM
(02-19-2021, 02:01 PM)MileHighGrowler Wrote: He definitely puts some cash into his projects. He was a teacher at some point in California but I believe he quit his job and is doing the YT thing full time. Not sure where all the money comes from because he had quite the property in inland SoCal before he moved to Kentucky and definitely didn't seem to be scrimping on the kinds of meat he was getting.
The problem I have is that I love the point of the brisket and start eating it as soon as it's ready and never leave enough to put back on to make burnt ends. One of these days I think I'll just get a separate point or toss a second brisket on just so I can do them. I do love some burnt ends and I can't get good ones anywhere around here.
I just did a brisket where I think I rendered the fat really well, and no way would I do burnt ends again. That point is just too damn good. The mouth feel and the flavor from the point is out of this world.
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