Make Your Point!

Fo Sizzle My Nizzle · 01-06-2013, 05:47 AM

How many of you guys sacrifice your brisket points to make burnt ends? My first couple briskets I did this but have been slicing instead the last several cooks. After having sliced point I've never been more excited to shove meat in my mouth. I was curious if people use it for burnt ends because they don't care for the fattier meat or did my "burnt ends" just suck that bad?

Smokin' D · 01-06-2013, 07:00 AM

My burnt ends are bad too. I LOVE the point. Best part of the brisket IMHO and slicing or, even better, cut it into 1" cubes. The best.

Bludawg · 01-06-2013, 07:26 AM

Around here we save the brisket flats for the uneducated, The point is where it's at! Glad you have seen the light.IMO Fake burnt ends are a fad like JT ribs and cooking in foil besides they just suck, not my idea of real BBQ brisket but then I grew up in Brisket central I just know better.

Johnny_Crunch · 01-06-2013, 08:30 AM

I don't ever make burnt ends. The fatty point meat is actually my favorite part. Slice and serve.

Rich Parker · 01-06-2013, 09:24 AM

Oh yeah sliced point is delicious!

bigabyte · 01-06-2013, 09:28 AM

Honetly, I only buy and cook briskets so I can eat the point!

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.

columbia1 · 01-06-2013, 09:48 AM

^^^^^^ What he said!!!^^^^^^

Hambone1950 · 01-06-2013, 09:57 AM

Quote:

Originally Posted by Bludawg

Around here we save the brisket flats for the uneducated, The point is where it's at! Glad you have seen the light.IMO Fake burnt ends are a fad like JT ribs and cooking in foil besides they just suck, not my idea of real BBQ brisket but then I grew up in Brisket central I just know better.

Just curious , what are JT ribs?

Bludawg · 01-06-2013, 10:05 AM

Johnny Trigg

coyotero · 01-06-2013, 10:28 AM

I'm with Bludawg,

I cook brisket so that, I can have the point. it even influences when I'm selecting a cut.

Regards

JV

SteevieG · 01-08-2013, 06:00 PM

Wow... This thread is an education in itself. I make a decent brisket (only just recently thanks to the Brethren BTW), but I've never tried to make the point into anything but burnt ends, which never really have been all that great to be honest.

gtr · 01-08-2013, 06:08 PM

I've made burnt ends (actually they're known as fake burnt ends) a few times and loved 'em, but I'd rather save the trouble and just slice and eat the farking point. Why wait? Plus I'm eating a little healthier and fatty meat is enough without a bunch of add'l salt and sauce (which I almost never use anyway) and whatnot. I'm happy just to stand there, slice, and eat.

AustinKnight · 01-08-2013, 06:21 PM

I also don't care for burnt ends that's a KC thing, I make my lean so moist people forget about the deckle and I eat it

J'ville Grill · 01-08-2013, 06:44 PM

I've never made burnt ends, I always slice the point. It' the best part of the brisket, more flavorful.

Sent from my iPhone using Tapatalk

scp · 01-08-2013, 06:55 PM

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.

01-06-2013, 05:47 AM	#1
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO Downloads: 0 Uploads: 0	Make Your Point! How many of you guys sacrifice your brisket points to make burnt ends? My first couple briskets I did this but have been slicing instead the last several cooks. After having sliced point I've never been more excited to shove meat in my mouth. I was curious if people use it for burnt ends because they don't care for the fattier meat or did my "burnt ends" just suck that bad? __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus When all else fails just ask yourself, WWGALD???

01-06-2013, 07:26 AM	#3
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Around here we save the brisket flats for the uneducated, The point is where it's at! Glad you have seen the light.IMO Fake burnt ends are a fad like JT ribs and cooking in foil besides they just suck, not my idea of real BBQ brisket but then I grew up in Brisket central I just know better. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

01-06-2013, 08:30 AM	#4
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	I don't ever make burnt ends. The fatty point meat is actually my favorite part. Slice and serve. __________________ J Crunch

01-06-2013, 09:24 AM	#5
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	Oh yeah sliced point is delicious! __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

01-06-2013, 09:28 AM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Honetly, I only buy and cook briskets so I can eat the point! 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. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-06-2013, 07:00 AM	#2
Smokin' D is one Smokin' Farker Join Date: 12-11-07 Location: N. Andover, MA Downloads: 0 Uploads: 0	My burnt ends are bad too. I LOVE the point. Best part of the brisket IMHO and slicing or, even better, cut it into 1" cubes. The best.

01-06-2013, 09:48 AM	#7
columbia1 Full Fledged Farker Join Date: 01-15-12 Location: Kalama Wa. Downloads: 0 Uploads: 0	^^^^^^ What he said!!!^^^^^^ __________________ "Tombstone BBQ"-PNWBA-KCBS-Custom 72" reverse flow offset-WSM-Weber Elite-ECB

01-06-2013, 10:05 AM	#9
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Johnny Trigg __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

01-06-2013, 10:28 AM	#10
coyotero Knows what a fatty is. Join Date: 07-21-08 Location: mission Texas usa Downloads: 0 Uploads: 0	I'm with Bludawg, I cook brisket so that, I can have the point. it even influences when I'm selecting a cut. Regards JV

01-08-2013, 06:00 PM	#11
SteevieG On the road to being a farker Join Date: 02-24-08 Location: Loganville, GA Downloads: 0 Uploads: 0	Wow... This thread is an education in itself. I make a decent brisket (only just recently thanks to the Brethren BTW), but I've never tried to make the point into anything but burnt ends, which never really have been all that great to be honest. __________________ ----- 18.5" WSM 22.5 WSM And a nice propane grill that gets very little use anymore...

01-08-2013, 06:08 PM	#12
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	I've made burnt ends (actually they're known as fake burnt ends) a few times and loved 'em, but I'd rather save the trouble and just slice and eat the farking point. Why wait? Plus I'm eating a little healthier and fatty meat is enough without a bunch of add'l salt and sauce (which I almost never use anyway) and whatnot. I'm happy just to stand there, slice, and eat. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

01-08-2013, 06:21 PM	#13
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	I also don't care for burnt ends that's a KC thing, I make my lean so moist people forget about the deckle and I eat it __________________ \|HOOK'EM UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\|

01-08-2013, 06:44 PM	#14
J'ville Grill is One Chatty Farker Join Date: 11-18-10 Location: Jacksonville, Fl. Downloads: 0 Uploads: 0	I've never made burnt ends, I always slice the point. It' the best part of the brisket, more flavorful. Sent from my iPhone using Tapatalk __________________ Rick 18.5" Weber Smokey Mountain 22.5" Weber OTG with Cajun Bandit Conversion Kit Char-Griller Akorn with side cart 1999 Weber Master-Touch - bent but not broken 14.5" Weber Smokey Joe Silver

01-08-2013, 06:55 PM	#15
scp On the road to being a farker Join Date: 08-29-11 Location: Shawnee Ks Downloads: 0 Uploads: 0	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. __________________ WSW 22... Weber Performer