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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 01-23-2014, 07:17 AM   #1
is one Smokin' Farker
Join Date: 03-05-10
Location: Kansas City, MO
Default A couple of points...

Thawed a couple of 2.5 lb. brisket points I'd gotten at Bichelmeyers (KC, KS) with the intention of making burnt ends with one and slicing the other for supper. Coated both liberally with Simply Marvelous "Peppered Cow" and put them in the Egg on top of the "Adjustable Rig" (Ceramic Grill Store)... indirect at 320° (I'd searched the forum for "small brisket temp" and found several -- different-- recommendations. -- decided to go 300°) Overshot the temp. slightly and the Egg wanted to stay at 320° ... Why argue with a hot stone?... So I cooked.

After 2 1/2 hrs. (unwrapped), both were covered with juice but still rubbery. One was beginning to char around the thin edges so that one was left in the egg for the burnt ends. The other point went into my Dutch oven for braising (Thought I'd try it)... A quarter cup of olive oil and some beef stock made a tasty looking bath.

Back to the Egg... Foiled the point (3 hrs. now). Decided to roast coffee while the points finished. At 4 hrs. I took the point from the Dutch oven, (internal temp. 206°), wrapped it in foil, towel and rested it in a small, pre-heated cooler. Unwrapped the point still on the egg to see if I could firm up the bark a bit. Probed with Thermapen... BUTTAH! ... 206° Change of plan... sliced this one (after a very short rest). Yess! SWMBO agreed.

As long as I can get points, I may never smoke a packer again. So forgiving, so tasty. Ate half my portion before it got to the plate! Fingers too greasy to take picture Oh yeah, the other point got vac sealed and frozen.
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Old 01-23-2014, 08:28 AM   #2
Babbling Farker

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Join Date: 08-05-09
Location: NE OH-IO

Sounds like some Beefy Goodness!

Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my Fire pit, Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven

"Nice talkin' to ya"
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Old 01-23-2014, 08:32 AM   #3
somebody shut me the fark up.
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Join Date: 08-27-13
Location: Princeton, TX

That's my kids of dinner (sliced point).
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone/WSM 14.5" X2/Jumbo Joe/KCBS
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Old 01-23-2014, 09:44 AM   #4
Full Fledged Farker
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Join Date: 01-21-14
Location: NH

I need to try this. I've never had a burnt end.
I'm just here to see what cowgirl cooked.
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Old 01-23-2014, 11:19 AM   #5
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

Like I always say ya can't beat poor mans ribeye. Flat meat is fer the uneducated among us.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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Thanks from:--->

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