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Unread 01-29-2013, 06:00 PM   #1
is one Smokin' Farker
Join Date: 03-05-10
Location: Kansas City, MO
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Default I scored points!

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.
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