Just the Point

Czarbecue · Dec 6, 2017

Keeping it real simple... WSM, SPG, vortex basket, cherry chunks, no deflector, all at 275F.

After 6 hours I’m still not liking the bark so I flipped it. Then I realized there’s barely a fat cap on this point I purchased.

Will wrap soon and check back after a few hours.

el luchador · Dec 6, 2017

looking goood

4ever3 · Dec 6, 2017

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 · Dec 6, 2017

Well, have to wrap earlier than I planned. Have to take the kids along with me to get some sides. After 7 hours it’s just at 152F. Dinner time is 8pm and I’m already sweating it.

BeardedBassGuy · Dec 6, 2017

It’s a cold day for Texas, so I’m sure it’s causing a bit of a longer cook.

pjtexas1 · Dec 6, 2017

you didn't want to feed sticks today??? :heh:

Czarbecue · Dec 6, 2017

pjtexas1 said:
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 · Dec 6, 2017

Czarbecue said:
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 · Dec 6, 2017

CptKaos said:
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 · Dec 6, 2017

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 · Dec 6, 2017

Czarbecue said:
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 · Dec 6, 2017

mowin said:
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 I’m not the only one that thought about it.

jsperk · Dec 6, 2017

Looking good.

Notorious Q.U.E. · Dec 6, 2017

Smart performance as always Czar!!

mowin · Dec 6, 2017

Czarbecue said:
Can you smoke a corned point? Please tell me I’m 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 · Dec 6, 2017

That looks like a delicious fat ribeye! I think the color is awesome!

SmittyJonz · Dec 6, 2017

Ain’t it Done by Now.?

Czarbecue · Dec 6, 2017

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.

Burnt at Both Endz · Dec 7, 2017

Czarbecue said:
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 · Dec 7, 2017

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.

Just the Point

Babbling Farker

is Blowin Smoke!

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Babbling Farker

Full Fledged Farker

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Babbling Farker

is one Smokin' Farker

Babbling Farker

Full Fledged Farker

is one Smokin' Farker

Babbling Farker

Babbling Farker

is Blowin Smoke!

Full Fledged Farker

is One Chatty Farker

somebody shut me the fark up.

Babbling Farker

Babbling Farker

Babbling Farker

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