quote:Originally posted by aphilla:
The brisket turned out really well. I *think* I could have left it on a little more - the points were great but the flat could have been a little easier to pull apart. I guess I'll get to a point where I can tell easily when to pull them off.
Toothpick test. It's perfect when you can slide a toothpick into it, and it feels like warm butter.
Now, what are your top suggestions about what to do with leftovers? We served 7 and still have a bunch of brisket left.
Mine usually start out at 15-18 lbs, so I have lots of leftovers, too. Hash is good, so is chili.
LOL, Thistlin Tom beat me to it.