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Okay, that sandwich is amazing, we just tasted it. So now what we're going to do is show
you the dinner part of it. On this piece of meat its pretty much fat, which that's where
all the flavor is. The other thing that I wanted to tell you about is this color right
here when it comes out of the oven. This is the color that you want. Some people would
consider this burnt. This is not burnt. This is what the brown sugar does, is it caramelizes
on top of the meat. So, when you rub it and all of your hard work in rubbing and creating
your rub. And that's the reason why I like to use brown sugar or sauce because it creates
this black, kind of charred look which keeps the flavor in. So that's the explanation on
that one. What I'm going to do is just slice a couple pieces of meat here. There's a couple
different ways you can do a dinner. We like to use about 8 to 10 ounces, really thin slices
so it looks nice on your plate. We're going to take the plate right here. Sometimes you
could use either tomatoes as a garnish, or lettuce. You just take the meat, pile it high
and we have our trusty baked potato. Use another knife, we don't want to cross-contaminate.
There you go. You have your beef brisket dinner, also. And we have our just so finished product
right there.