My new favorite breakfast meat...

deguerre · 09-10-2012, 10:40 AM

No pics but I did have to share. I had this brisket point leftover from last weekend's cook. I did it hot and fast in the kettle - about 325 grate temp - using Simply Marvelous Peppered Cow (For those who have not yet tried this - you NEED to...) for the rub. It was a 12 lb choice CAB that I left untrimmed and cooked fat cap down to about 175 when I panned and foiled it 'til done so the point was a pretty good size when I removed it. The flat was gone in only a couple days between the three of us but what to do with the point?

So...Saturday night. Hadn't gone to the grocery store recently, we were HUNGRY and there wasn't anything we could prepare quickly. Then I remembered...

We had the point! I wondered how it would do if sliced and panfried like bacon? Sooooo...I made about 1/4" slices across the grain, and noted there was a fat layer about 3/8" thick...perfect. Into a medium hot skillet with no oil it went, figuring that fat would render pretty quick...which it did, making for a great fry. Redhot came in wondering if I was frying bacon...

...don't know if it was the beef/fat/rub combo but MAN did it smell gooooooooood. Let it go for a few minutes per side getting a really nice brown and exterior crunch just like a good thick bacon does.

This stuff was awesome! Our only regret is that we didn't have enough eggs to fry in the pan grease. Next time we'll know better.
Heck. This was good enough for me to want to cook another packer just to get the point to do it over again.

I'm sure plenty of folks have already done this but it was new to me. Thanks for listening!

bluetang · 09-10-2012, 10:47 AM

Got my attention

slow-smoker · 09-10-2012, 10:49 AM

Sounds good Guerry. I wish I could ever find a full packer around here. All I ever see is the flat. I guess I ought to be thankful I can even find those.

caseydog · 09-10-2012, 10:54 AM

Sounds good, even though it didn't happen.

CD

deguerre · 09-10-2012, 10:56 AM

Quote:

Originally Posted by caseydog

Sounds good, even though it didn't happen.

CD

We, um, dropped the Kodak once too often and killed it...

aquablue22 · 09-10-2012, 11:00 AM

Quote:

Originally Posted by deguerre

We, um, dropped the Kodak once too often and killed it...

Now like your PANTS though?

Sound interesting.

nthole · 09-10-2012, 11:05 AM

I do this all week long after a contest with the leftover brisket. It is da chit!

SmokinAussie · 09-10-2012, 11:08 AM

No pics... but I believe it DID HAPPEN!

va92bronco · 09-10-2012, 11:15 AM

Quote:

Originally Posted by slow-smoker

Sounds good Guerry. I wish I could ever find a full packer around here. All I ever see is the flat. I guess I ought to be thankful I can even find those.

Try Walmart. They have them in Richmond. Be a select, but better than nothing.

Never tried the fried trick with leftover brisket. Usually go with Brisket chili which is awesome. Have to try this next time.

chriscw81 · 09-10-2012, 11:16 AM

No pics but my imagination helped with that problem :thumbup:

Sent from my Galaxy Nexus using Tapatalk 2

MisterChrister · 09-10-2012, 11:42 AM

Yumma yumma, sounds at least as good a burnt ends! Gonna hafta try that next time!

Johnny_Crunch · 09-10-2012, 12:31 PM

That sounds good!

nucornhusker · 09-10-2012, 01:04 PM

Yep. I'll be trying this too.

PatAttack · 09-10-2012, 01:32 PM

Sounds almost as good as the In-N-Out Burger...

landarc · 09-10-2012, 01:50 PM

I make a similar thing, using very thinly sliced brisket and a hot cast iron pan, just crisps up the point perfectly. I use it for ramen and for hash as well.

09-10-2012, 10:40 AM	#1
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	My new favorite breakfast meat... No pics but I did have to share. I had this brisket point leftover from last weekend's cook. I did it hot and fast in the kettle - about 325 grate temp - using Simply Marvelous Peppered Cow (For those who have not yet tried this - you NEED to...) for the rub. It was a 12 lb choice CAB that I left untrimmed and cooked fat cap down to about 175 when I panned and foiled it 'til done so the point was a pretty good size when I removed it. The flat was gone in only a couple days between the three of us but what to do with the point? So...Saturday night. Hadn't gone to the grocery store recently, we were HUNGRY and there wasn't anything we could prepare quickly. Then I remembered... We had the point! I wondered how it would do if sliced and panfried like bacon? Sooooo...I made about 1/4" slices across the grain, and noted there was a fat layer about 3/8" thick...perfect. Into a medium hot skillet with no oil it went, figuring that fat would render pretty quick...which it did, making for a great fry. Redhot came in wondering if I was frying bacon......don't know if it was the beef/fat/rub combo but MAN did it smell gooooooooood. Let it go for a few minutes per side getting a really nice brown and exterior crunch just like a good thick bacon does. This stuff was awesome! Our only regret is that we didn't have enough eggs to fry in the pan grease. Next time we'll know better. Heck. This was good enough for me to want to cook another packer just to get the point to do it over again. I'm sure plenty of folks have already done this but it was new to me. Thanks for listening! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

09-10-2012, 10:47 AM	#2
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Got my attention __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

09-10-2012, 10:49 AM	#3
slow-smoker Full Fledged Farker Join Date: 04-05-12 Location: Charlottesville, VA Downloads: 1 Uploads: 0	Sounds good Guerry. I wish I could ever find a full packer around here. All I ever see is the flat. I guess I ought to be thankful I can even find those. __________________ ____ -Mike 48" Klose Backyard Chef, Generic Propane Grill, Grey Thermapen, Maverick ET-732

09-10-2012, 10:54 AM	#4
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	Sounds good, even though it didn't happen. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

09-10-2012, 11:05 AM	#7
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis Downloads: 0 Uploads: 0	I do this all week long after a contest with the leftover brisket. It is da chit! __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

09-10-2012, 11:08 AM	#8
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	No pics... but I believe it DID HAPPEN! __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

09-10-2012, 11:16 AM	#10
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	No pics but my imagination helped with that problem :thumbup: Sent from my Galaxy Nexus using Tapatalk 2 __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Master Forge gasser(charcoal chimney starter)

09-10-2012, 11:42 AM	#11
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	Yumma yumma, sounds at least as good a burnt ends! Gonna hafta try that next time! __________________ '69 Redhead 2X Stainless Performers TS Performer Mystery Blue OTG Simpsons SJ SJG WGA A "few" others

09-10-2012, 12:31 PM	#12
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	That sounds good! __________________ J Crunch

09-10-2012, 01:04 PM	#13
nucornhusker is One Chatty Farker Join Date: 08-29-11 Location: Lincoln, NE Downloads: 4 Uploads: 0	Yep. I'll be trying this too. __________________ Yoder YS640 on Competition Cart, Oklahoma Joe's Offset, Kamado Joe Classic, UDS, Yoder 24" Firepot w/Cooking Grate and Hanger Weber: OTG 22.5" (DI), OT 22.5" (L), Smokey Joe Gold: Black (AU) & Copper (DI) Zero club member - Join a throwdown and try to earn your Goose Egg. IMBAS Certified MOINK Baller in Accordance with the 2008 Wichita MOINK Ball Treaty

09-10-2012, 01:32 PM	#14
PatAttack is One Chatty Farker Join Date: 07-19-11 Location: Mt. Pleasant S.C. Downloads: 0 Uploads: 0	Sounds almost as good as the In-N-Out Burger... __________________ 18.5" WSM Weber SJS Maverick ET-732 Stealthy Fast Black Thermapen "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier

09-10-2012, 01:50 PM	#15
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I make a similar thing, using very thinly sliced brisket and a hot cast iron pan, just crisps up the point perfectly. I use it for ramen and for hash as well. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que