Meat Spin, part Deux

Hey Veeky Forums I'm back again with a new chunk of meat to throw on the fire.

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So, a whole brisket is actually a couple of distinct pieces of beef, the point and the flat. I will be separating them and cooking the flat on the rotisserie today.

Why did they have to put "(in bag)"? It's not like you'll pick up a piece of bare meat with a sticker on it and only realize it's a problem once you see the "(in bag)".

And here is the flat all trimmed and ready to season

I used a sea salt and black pepper, garlic rub. And then dusted with ground white pepper.

I assume they also sell it un-bagged by weight maybe?

Next I wrapped it on the skewer and pinned it with the meat spikes.

holy fuck you ruined that brisket, if you were gonna trim it that much you shouldn't have gotten a brisket, tritip would've suited your purposes better

Wow why did you do that...?

Just wait, it's looking good.
I can't leave the fat cap on there because I don't want a huge fire in the grill. If i was putting this in a traditional smoker, sure, why not?

Everyone who does cook alongs and starts with a huge hunk of meat on /ck ruins it.

Just go with it new friend.