I recently went in on a side of beef with my neighbors and bought a quarter. In that quarter, I got half a brisket. I feel lucky to have gotten the point half, and I was thinking maybe it would be best served to do burnt ends. I have always done a full packer, so I'm kind of at a loss exactly what to do with this. I'd like to cook it on my PBC, obviously.
Any thoughts or suggestions on what to do with just a point?
Burnt ends sounds like a great idea! If you really get that point trimmed up well, you can cook it just like a flat and slice and serve it like flat too. If slicing, watch the grain since it runs different than the flat. Easy to mark it with a couple small notches before cooking, then you know exactly where to slice when it's done.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
MMM, my favorite thing to shove in my face is classic smoked brisket, point end. Pastrami is good but I make that from the flat, I reserve the point for classic Texas brisket.
Mine was about 160 pounds of meat. All in, it cost me about $600. That is for the meat and the processing. The guys who cut me in wanted more steaks and ground beef than roasts, so I have a lot of 1 pound packages of ground beef .
Please don't make me try to do the research. Not even sure I still have the emails in the archives. But I'd say there was around 200lbs difference between the ends of the spectrum, may be more.
SOOOOO Good
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