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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-02-2010, 02:00 PM   #1
kcbbq13
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Default 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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Unread 09-02-2010, 04:13 PM   #2
billm
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Quote:
Originally Posted by kcbbq13 View Post
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
dont see why not other than cooking time
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Unread 09-02-2010, 04:46 PM   #3
Dave Russell
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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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Unread 09-02-2010, 05:36 PM   #4
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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!



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Unread 09-02-2010, 05:46 PM   #5
misterrachel
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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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Originally Posted by kcbbq13 View Post
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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Unread 09-02-2010, 06:16 PM   #6
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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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Unread 09-02-2010, 07:04 PM   #7
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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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Originally Posted by Skip View Post
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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Unread 09-02-2010, 09:46 PM   #8
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Cow candy - oh yeah baby!
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