Originally Posted by peeps
It's un-Texan to not eat the point as-is when it comes off with the flat ;) Few things are better than unmolested brisket point.
Of course leftovers in chili is about as Texan as it gets ;)
i took my point and made some burnt ends for competition practice. being a texas boy, I always shudder a little bit when i do that. i will always just enjoy just good cuts of point from brisket.
Husband, Father & Pastor. UDS, offset stick burner. Cook KCBS, & Lonestar BBQ Society.