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shirknwrk 01-29-2013 06:00 PM

I scored points!
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I wouldn't walk a mile for a Camel (Showing my age, remembering THAT)... but I DID drive 80 mi. (round trip) for 21 lbs. of brisket points. One of the Brethren suggested Steve's Meat Market in DeSoto, Ks... 40 mi. from where I live in the north of Kansas City. Other places would order a case but Steve's had them fresh. 3 big ones... the largest (pictured) just over 8 lbs. Question: Does it look like the cut also has a strip of the flat underneath the fat seam? Just wondering.

Plan to make lots of burnt ends and try some sliced point meat, too.
When making burnt ends, I know the point goes back in the cooker of an hour or more than the flat but how long would you allow for a 5 lb point by itself (at 275°). Know you just have to cook until it probes tender but an informed estimate would be appreciated.

jeffjenkins1 01-29-2013 06:08 PM

I wish I could find just the point!


shirknwrk 01-29-2013 07:34 PM

No one has smoked a point by itself?

chriscw81 01-29-2013 07:56 PM

do you mind sharing how much the points were per pound? i was recently saying if i could even find them i might not wanna pay for 'em. am i wrong?

shirknwrk 01-29-2013 08:06 PM

They were 2.99 per pound. (Plus the $12.00 gas for the trip!)

chriscw81 01-29-2013 08:10 PM


Originally Posted by shirknwrk (Post 2347091)
They were 2.99 per pound. (Plus the $12.00 gas for the trip!)

nice!!! i have a hard time finding packers for under 3 a pound. i'd be all over that!!!! The point is farkin' delicious. you're gonna love sliced point!!!!

shirknwrk 01-29-2013 08:27 PM

That's encouraging... I've made burnt ends from a small point (sliced from a packer) but never could find points separately until today.

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