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Czarbecue
12-06-2017, 03:08 PM
Keeping it real simple... WSM, SPG, vortex basket, cherry chunks, no deflector, all at 275F.

https://uploads.tapatalk-cdn.com/20171206/280bd8ca532aaaef5ffd4e44331eeecf.jpg

After 6 hours Iím still not liking the bark so I flipped it. Then I realized thereís barely a fat cap on this point I purchased.

https://uploads.tapatalk-cdn.com/20171206/77598c015544d875796a321df6297cd2.jpg

Will wrap soon and check back after a few hours.

el luchador
12-06-2017, 03:09 PM
looking goood

4ever3
12-06-2017, 03:17 PM
DANG that’s gonna be a thang of beauty!!!

If I could find just the point around here I’d buy it, but I’ll just keep doing chucks, I have no use for a point.

Czarbecue
12-06-2017, 03:28 PM
Well, have to wrap earlier than I planned. Have to take the kids along with me to get some sides. After 7 hours itís just at 152F. Dinner time is 8pm and Iím already sweating it.

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BeardedBassGuy
12-06-2017, 03:42 PM
It’s a cold day for Texas, so I’m sure it’s causing a bit of a longer cook.

pjtexas1
12-06-2017, 03:46 PM
you didn't want to feed sticks today??? :heh:

Czarbecue
12-06-2017, 03:57 PM
you didn't want to feed sticks today??? :heh:


Man, I wish. Feed sticks while working on my UDS? But throw kids in the mix and I might as well crockpot this thing.

CptKaos
12-06-2017, 04:13 PM
Man, I wish. Feed the sticks while working on my UDS? But throw kids in the mix and I might as well crockpot this thing.

Take that back, hurry up and fix that post

Larry

Czarbecue
12-06-2017, 04:26 PM
Take that back, hurry up and fix that post



Larry



I meant to write feed the pit and wrote sticks. Was at a red light and had to hurry!

mowin
12-06-2017, 05:01 PM
Can never find points unless there corned.
I prefer points over flats. Thinking of separating the flat from the packer and curing it for pastrami.

CptKaos
12-06-2017, 05:30 PM
I meant to write feed the pit and wrote sticks. Was at a red light and had to hurry!

Hahahha, I was referring to your crockpot offense :)

Larry

Czarbecue
12-06-2017, 05:34 PM
Can never find points unless there corned.
I prefer points over flats. Thinking of separating the flat from the packer and curing it for pastrami.



Can you smoke a corned point? Please tell me Iím not the only one that thought about it.

jsperk
12-06-2017, 06:32 PM
Looking good.

Notorious Q.U.E.
12-06-2017, 06:58 PM
Smart performance as always Czar!!

mowin
12-06-2017, 08:51 PM
Can you smoke a corned point? Please tell me Iím not the only one that thought about it.

You can smoke a point or flat if it corned or not. I'm thinking of separating the flat from the point, smoking the point, curing the flat, and making pastrami. The flat is the tuffest, for me anyway, to get right when smoking a packer.

LloydQ
12-06-2017, 08:52 PM
That looks like a delicious fat ribeye! I think the color is awesome!

SmittyJonz
12-06-2017, 08:52 PM
Ain’t it Done by Now.?

Czarbecue
12-06-2017, 09:39 PM
Apparently there is no stall on the point? I always probe the flat on a packer so maybe...

It finished about 6:15 pm and the wife came home about 8pm, which helped a lot for the hold. Made some smash potatoes and smoked some boudin with the residual WSM heat.

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Burnt at Both Endz
12-07-2017, 10:10 AM
Apparently there is no stall on the point? I always probe the flat on a packer so maybe...

The point has more fat then a flat, so you really don't want to use a probe feeling,IMHO.

I like to squeeze it and see if it has the feeling of meat on meat, sorta a slippage feeling. I cook them around 250-260* grate temps. the finial temp will be somewhere around 212-15*.

Czarbecue
12-07-2017, 01:16 PM
I pulled it at 208 when it passed my jello test. Valid point about the higher temps. If the flat is 203-205, the point is usually about 10 degrees higher.

Springram
12-07-2017, 01:40 PM
My HEB will cut a choice point for me. I love cooking just the point since that is what most everyone in my group seems to want including me. More moist and more flavor.

Czarbecue
12-07-2017, 02:07 PM
Salty fat is where itís at. We only ate a quarter of it last night and I have a good half of point untouched (3 pounds)l vacpacked in the fridge. I ordered a slicer from Amazon to try to replicate what I had catered to us last week at work.