MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 09-02-2010, 01:00 PM   #1
kcbbq13
Got Wood.
 
Join Date: 04-04-09
Location: overland park, ks
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
kcbbq13 is offline   Reply With Quote




Old 09-02-2010, 03:13 PM   #2
billm
is One Chatty Farker
 
billm's Avatar
 
Join Date: 03-08-06
Location: Roselle Il
Default

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
__________________
Extended Backwoods Party
Backwoods Chubby

Alveron Cooker
Weber 26.75 inch Kettle & Summit Gold gasser
Cypriot Grill & Optimal Automatics Party Que
http://www.headsredbbq.com
billm is offline   Reply With Quote


Old 09-02-2010, 03:46 PM   #3
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Default

Just smoke 'em, skipping the foil like when used with flats or packers. I wish we could get points around here.
Dave Russell is offline   Reply With Quote


Old 09-02-2010, 04:36 PM   #4
cdollar
Full Fledged Farker
 
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
Default

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!



Chuck
cdollar is offline   Reply With Quote


Old 09-02-2010, 04:46 PM   #5
misterrachel
On the road to being a farker
 
Join Date: 12-26-09
Location: Overland Park, KS
Default

Do you get points from somewhere around here, or are they ones that you've seperated from a packer yourself?

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
misterrachel is offline   Reply With Quote


Old 09-02-2010, 05:16 PM   #6
Skip
is Blowin Smoke!
 
Skip's Avatar
 
Join Date: 07-24-07
Location: Wantagh, NY
Default

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.
__________________
Yeah it looks good...but how does it smell?

"you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc
Skip is offline   Reply With Quote


Old 09-02-2010, 06:04 PM   #7
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Default

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.

Quote:
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.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Old 09-02-2010, 08:46 PM   #8
Smokesman
Full Fledged Farker
 
Join Date: 12-20-09
Location: Cincinnati, OH
Default

Cow candy - oh yeah baby!
__________________
Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering
KCBS Certified BBQ Judge #54767
Weber Smokey Mountain 22 & Superior Smoker SS1

[B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B]
Smokesman is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoking Brisket Points AAarcher Q-talk 19 05-13-2016 10:17 PM
Brisket Points Only?? Brewmaster Q-talk 2 10-20-2010 05:59 PM
Just the brisket points darthtrader Q-talk 14 07-13-2010 01:53 AM
Brisket Points .99 cents Smoothsmoke Q-talk 11 03-11-2010 06:17 PM
Brisket Points thillin Q-talk 12 10-22-2004 06:00 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:58 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2021, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts