shirknwrk
is one Smokin' Farker
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.
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.
