BobM
Babbling Farker
I make burnt ends out of the point. Fake or not, where ever they originated, they are great!
Sent from my Android phone.
Sent from my Android phone.
Honetly, I only buy and cook briskets so I can eat the point!:becky: Sliced, chopped, burnt ends, doesn't matter...so long as it's good, well cooked point meat!
The flat goes into chili, or the dog bowl, or something else. I don't do as many brisket leftovers any more, so I only eat the good stuff. No time for that other crap.
Hey..I just found a meat market that sells points...my next cook will be a couple of points...one to slice and one to make burnt-ends.
Anybody else just cook a point.
Around here we save the brisket flats for the uneducated
Honetly, I only buy and cook briskets so I can eat the point!:becky: Sliced, chopped, burnt ends, doesn't matter...so long as it's good, well cooked point meat!
The flat goes into chili, or the dog bowl, or something else. I don't do as many brisket leftovers any more, so I only eat the good stuff. No time for that other crap.
I'm a point slicer now. The flat is for chili. Or ground up for hamburger. Took me 10 briskies or so before I figured out what was what.
Odd but wonderful timing Fo Sizzle. I had just reached the same conclusion this week (burnt ends good, flat meat dry) and was going to do the same this weekend. Thanks, bud.
If the flat of brisket is so bad and nasty and tastes bad, why is brisket so popular, why does everybody cook it and why is it a major bbq category in comps? Seems crazy to cook expensive meat that you don't even like? I honestly don't cook much brisket, because the farking things are nearly $50 here for a 8 lb. packer. I can get four big boston butts or racks of ribs or several good steaks or two bottles of good bourbon for that price. So let me get this straight-y'all actually routinely cook a $50 piece of meat that you don't like, then feed 3/4 of it to the dogs or grind it up into burger when you can get burger meat that isn't dry and tasteless for a third of the price? :shocked:
I live in KC... Just across the line from you. Haven't been able to find a butcher shop that has points... Bichelmeyers, in KCK said they could get a case of them but no one seems to have them ready to sell.
If the flat of brisket is so bad and nasty and tastes bad, why is brisket so popular, why does everybody cook it and why is it a major bbq category in comps? Seems crazy to cook expensive meat that you don't even like? I honestly don't cook much brisket, because the farking things are nearly $50 here for a 8 lb. packer. I can get four big boston butts or racks of ribs or several good steaks or two bottles of good bourbon for that price. So let me get this straight-y'all actually routinely cook a $50 piece of meat that you don't like, then feed 3/4 of it to the dogs or grind it up into burger when you can get burger meat that isn't dry and tasteless for a third of the price? :shocked:
If the flat of brisket is so bad and nasty and tastes bad, why is brisket so popular, why does everybody cook it and why is it a major bbq category in comps? Seems crazy to cook expensive meat that you don't even like? I honestly don't cook much brisket, because the farking things are nearly $50 here for a 8 lb. packer. I can get four big boston butts or racks of ribs or several good steaks or two bottles of good bourbon for that price. So let me get this straight-y'all actually routinely cook a $50 piece of meat that you don't like, then feed 3/4 of it to the dogs or grind it up into burger when you can get burger meat that isn't dry and tasteless for a third of the price? :shocked:
If the flat of brisket is so bad and nasty and tastes bad, why is brisket so popular, why does everybody cook it and why is it a major bbq category in comps? Seems crazy to cook expensive meat that you don't even like? I honestly don't cook much brisket, because the farking things are nearly $50 here for a 8 lb. packer. I can get four big boston butts or racks of ribs or several good steaks or two bottles of good bourbon for that price. So let me get this straight-y'all actually routinely cook a $50 piece of meat that you don't like, then feed 3/4 of it to the dogs or grind it up into burger when you can get burger meat that isn't dry and tasteless for a third of the price? :shocked:
My wife watched the last Pitmasters show and now has a jones for burnt ends... I went to the store (2 actually) and an 11 pound whole brisket (the only one in the store) was $55. I can't justify that. Can 'faux' burnt ends be made from something else? Perhaps chuck roast?
8was going for $55. As much as I'd like to do it I cannot justify