Brisket is sold either whole or cut. The two cuts are point and flat. Point is the upper part and contains a fatty middle layer in addition to the fat cap. The flat is the lower part and is leaner, having just the main fat cap. I've never made corned beef myself and I haven't eaten it in many year. I prefer the flat cut when braising as I don't like fat. I'll trim off the fat cap and then use my favorite recipe for a braise. When we smoke brisket, we smoke the entire brisket untrimmed, since you need that extra fat in the smoking process to keep the meat tender. Overall, brisket will shrink during cooking because of the amount of fat contained within the meat. The low/slow approach will render most of that fat out, leaving you with a considerably smaller piece of meat than what you started with. In my house, a flat cut (4 -6 pounds) will feed 4 people when braised.

I agree, use good beef. I've never used tenderloin because it just seems wrong, LOL, but I mostly use top sirloin. I like it very, very rare, so I usually have to cook the vegetables a bit first, especially the onions (which I love, so I have to use them). I marinate mine in Jessica's lime-chipotle marinade, or Nancy (wizardnm's) Asian Marinade. I know Nancy's recipe said "for chicken" but I use it on beef. I love them both, but they are completely different flavors depending on what you like and are hungry for. Or you could marinate chicken in the lime chipotle and beef in teriyaki.... Lime-Chipotle Sauce (Jessica at CF) Food processor: 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobado sauce (WAAAY too much for me, the heat wus) 3 tablespoons brown mustard 1/2 cup lime juice 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 cup chopped fresh cilantro Season with salt and pepper Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups. Asian Marinade for Chicken Breast I have never given this recipe out, but now it's time. Let me know what you think. Chicken done in this is flavorful and leftovers make a great salad the next day. enough for 5 lbs of chicken breasts 1C veg oil 1/4 C sesame oil 3/4 C soy sauce (Kikkomen) 1/3 C minced garlic 4 Tblsp minced ginger 2/3 C minced cilantro 5-6 green onions 1 tsp grd blk pepper I put the onions, ginger and cilantro in the food processor and pulse till chopped fine. Combine all and marinate chicken breasts, up to 24 hrs. but at least 1 hr if you can I have also put marinade in a freezer bag with chicken and frozen (good to do with the left over) Nancy Annie (who still has beef in the freezer)

Here's a recipe I found this morning on the Food & Drink website. SLOW-BARBECUED CARIBBEAN PORK EARLY SUMMER 2007 By: Jennifer MacKenzie Braised to moist tenderness with Island seasonings, pork shoulder roast is not only economical, it's robust with flavour. If using a gas barbecue, more than 1 burner is essential to cook with indirect heat. If your barbecue doesn't have a built-in thermometer, place an oven thermometer on the unlit side beside the roast to be sure the temperature is maintained. The oven version is just as tasty and easy. Cut roast into thin slices and serve on roti, tortillas or buns and top with fresh, colourful Mango Salsa and Chili Potato Wedges (recipes follow). 4 lb (2 kg) boneless pork shoulder blade (butt) roast, tied 4 cloves garlic, minced 2 tbsp (25 mL) minced fresh ginger root 2 tbsp (25 mL) packed brown sugar 1 tbsp (15 mL) minced fresh hot pepper 1 tbsp (15 mL) dried thyme 1 tsp (5 mL) ground allspice 1 tsp (5 mL) salt ½ tsp (2 mL) ground cinnamon 1 cup (250 mL) coconut milk ¼ cup (50 mL) freshly squeezed lime juice 1. Place roast in a large foil pan (for barbecue) or a roasting pan (for oven). Combine garlic, ginger, sugar, hot pepper, thyme, allspice, salt and cinnamon in a bowl. Stir in 1 tbsp (15 mL) of the coconut milk. Spread all over roast. Let stand at room temperature for 30 minutes. 2. Meanwhile, preheat the barbecue to high or oven to 350°F (180°C). 3. Combine remaining coconut milk and lime juice and pour around roast in pan. Cover entire pan with foil, sealing tightly around pan but not touching roast. 4. If barbecuing, turn 1 side of barbecue off and reduce other burner(s) to medium-high or temperature required to maintain 350°F (180°C). Place pan on unlit side of barbecue or place in oven. Grill or roast for 2 to ½ hours. 5. Uncover and baste roast with pan juices. Grill or roast, uncovered, for 30 to 45 minutes longer, basting twice more, until fork tender and a meat thermometer reads 170°F (75°C). Tent with foil and let stand for 15 minutes before carving. 6. Transfer roast to a cutting board, discarding pan juices. Cut off strings and cut roast into thin slices. Serve with Mango Salsa and Chili Potato Wedges. Serves 8 Mango Salsa This fresh and tangy salsa is the perfect complement to the pork. It is best made just before serving but can be covered but can be covered and refrigerated for up to 2 hours. 2 firm ripe mangos 1 tsp (5 mL) grated lime zest 2 tbsp (25 mL) freshly squeezed lime juice 2 tbsp chopped fresh cilantro 1 tsp (5 mL) minced fresh hot peppers (or to taste) ¼ tsp (1 mL) salt 1. Peel mango and cut flesh from pits. Dice flesh and place in a bowl. Add lime zest, lime juice, cilantro, hot pepper and salt. Toss gently to combine. Taste and check seasonings. Makes about 2 cups (500 mL) Chili Potato Wedges Traditional foil-packet barbecued potatoes get a boost that will liven up any barbecue meal. Ancho chili powder is increasingly available and gives a nice chili flavour without overpowering heat. If you like a smoky heat, add ¼ tsp (1 mL) chipotle pepper powder to the butter mixture. The zesty dip is easily put together as the crispy-crusted potatoes cook. 3 lbs (1.5 kg) baking potatoes (russet or Yukon gold) ¼ cup (50 mL) butter, softened 1½ tsp (7 mL) ancho or other chili powder 1 tsp (5 mL) sea salt or kosher salt ¼ tsp (1 mL) freshly ground black pepper Dip 1 cup (250 mL) sour cream or mayonnaise 1 tsp (5 mL) grated lime zest ¼ tsp (1 mL) ancho or other chili powder 1. Preheat the barbecue to medium-high or oven to 350ºF (180ºC). 2. Scrub potatoes under running water. Pat dry and cut each lengthwise into 8 wedges. Place on a large piece of heavy-duty foil. 3. Mash butter, chili powder, salt and pepper together in a bowl. Drop in small dollops randomly over potatoes on foil. Top with another large piece of foil and seal both pieces together with a tightly crimped edge. Slide onto a baking sheet. 4. Slide packet off baking sheet onto grill or place on sheet in oven. Grill or bake for 30 minutes, gently shaking packet a few times and flipping over halfway. Carefully unseal a small section and check potatoes with a fork to ensure they are tender. If not, reseal and cook for 5 to 10 minutes longer. 5. Meanwhile, make dip. Combine sour cream, lime zest and chili powder in a serving bowl. 6. Let potatoes stand for 5 minutes. Open packet and, using a lifter, remove potatoes from foil (you may have to scrape the crispy ones) and transfer to a serving platter. Serve dip on the side. Serves 8

c. Low and slow - Smoking, depending on the equipment, smoking can achieve "low and slow" with some success. Oooh, dem sound like fightin' words, LOL!