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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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09-02-2010, 01:00 PM
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#1 |
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Got Wood.
Join Date: 04-04-09
Location: overland park, ks
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brisket points?
I'm getting ready to cook a bunch of brisket points and I'm curious if you cook the same as the whole brisket?
Thanks |
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09-02-2010, 03:13 PM
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#2 | |
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is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
Name/Nickname : Head
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Extended Backwoods Party Backwoods Chubby Alveron Cooker Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com |
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09-02-2010, 03:46 PM
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#3 |
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is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Just smoke 'em, skipping the foil like when used with flats or packers. I wish we could get points around here.
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09-02-2010, 04:36 PM
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#4 |
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Full Fledged Farker
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
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Smoke 'em till they're done, then cut into 1 inch cubes, coat with sauce, into a foil pan and back on the smoker until they get a little crunchy.
These are always the first to go, people always ask for more. Wish there was someplace to buy just points. I love 'em! Chuck |
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09-02-2010, 04:46 PM
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#5 | |
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On the road to being a farker
Join Date: 12-26-09
Location: Overland Park, KS
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Do you get points from somewhere around here, or are they ones that you've seperated from a packer yourself?
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09-02-2010, 05:16 PM
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#6 |
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is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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I did some points separate from the packer and had great success. I smoked until they had a nice color and wrapped in foil with beef stock and braised for a bunch of hours. Then when they were tender I pulled them sprinkled with rub and set them back just to crisp the bark. Then I did what cdollar does. Man they were good. I will suggest stripping all the external fat so you get a nice bark.
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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09-02-2010, 06:04 PM
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#7 | |
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Babbling Farker
Join Date: 11-11-07
Location: Gone
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This is an excellent thing to to training yourself before you set out make make BBQ your first time. Always good to experiment with meat before trying to make BBQ.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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09-02-2010, 08:46 PM
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#8 |
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Full Fledged Farker
Join Date: 12-20-09
Location: Cincinnati, OH
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Cow candy - oh yeah baby!
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Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering KCBS Certified BBQ Judge #54767 Weber Smokey Mountain 22 & Superior Smoker SS1 [B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B] |
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