What to do with a pound of prime brisket point?

[DaveD]

Hey all, I've had a vac-sealed portion of raw Prime brisket point meat in the freezer since I did my last brisket back in December, from the aggressive trimming I did to give it a nice aerodynamic shape. It's about 19oz/0.5kg worth in several large-ish chunks:




Looking for suggestions on how to make best use of this. The chunks are very irregularly shaped, of course, so I'm not sure that cooking them in a smoker is the right idea. Should I be thinking about a crock pot approach? We don't own a pressure cooker, nor a meat grinder, nor an air fryer, btw. Would probably make a pretty good stew or maybe chili? I'd appreciate your input. Thanks!

[Richard Chrz]

Smoked brisket point chili, or tacos for sure, but also brisket point with a homemade cream sauce with mushrooms and Pappardelle noodles.

[Bob K]

If I had something on the smoker (or planning to) anyway I’d probably throw it on for a bit til probe tender and then cube it up and freeze for my next chili batch. Or you could cube it up raw, brown it, and use as a base for a great pot of beans. Or braise and shred for tacos or a couple of sandwiches. Or cube it smaller and use for a bolognese/meat sauce for pasta

[STEbbq]

If you have a grinder, it would be some sweet custom burger blend (brisket and chuck).

[DaveD]

Alas, I do not have a grinder. That would have been my first choice. Editing the OP to reflect that.

[Skip]

Why not burnt ends?

[DaveD]

Cuz I really don't care for 'em. Too sweet for me.

[jfmorris]

And its really not enough to make even a skillet worth of burnt ends...

[Oak Smoke]

DaveD I make a more traditional burnt end with SPG. They are a cubed pieces more like you would have cut off a brisket before serving it. They are little bark covered bites that melt in your mouth. They are a great appetizers. Set a bowl of them out when you have friends over. They won’t last long. If someone wants sauce they can put it on the ones on their plate.

[barelfly]

Do you have any green chile? I’d smoke that up, the shred it and make green chile brisket tacos. Not because it’s Tacos are Love…Tacos are Life week, but because I honestly think brisket tacos are one of the best uses of brisket.

Even if it’s an oven cook, or heck, crock pot with green chile. But, that’s what I would do with it!

[DaveD]

We are out of green chile! They'll be available again here in a few weeks, but we used our last several weeks ago. We are seriously jones'n!

[Mosca]

Brisket beans. A bbq place near us makes them and they are outstanding.

[bbqLuv]

Brisket beans? Which type of beans? I know brisket will go with any type of beans, but which is your type of beans for brisket?

[DaveD]

What are "brisket beans"? Just a batch of beans with the brisket tossed in? Should the meat be cooked first? How does that work? Presumably it would still need a long time to cook, even point, to get tender enough...?

[Mosca]

DaveD yep, just smoke the pieces until they seem done, they shouldn’t take that long. Then make a pot of bbq beans, chopping the pieces, throwing them in, and letting them simmer on the stovetop for a while, or in a Dutch oven in the oven.

[DaveD]

Hmm, interesting that some suggesting smoking this anyway. I'd be worried the thin bits getting way overcooked before the thicker parts could get done - very irregularly shaped, as I said.

[DaveD]

Richard Chrz SV!!! Now that had not occurred to me. SV + smoke sounds like a great way to proceed. Now the wheels are turning... thanks for the suggestion!

[Richard Chrz]

I would get some smoke in them first, then SV.

Either way I’m looking forward to hearing what you did with it.

[DaveD]

Copy that Richard.

[Draznnl]

Assume you had a meat grinder. What’s that you say, you don’t have one? Not a problem. This is the perfect excuse/reason/opportunity to go buy one.

Now that you have a meat grinder, grind that brisket up and make some burgers. You’ll never go back to store bought ground beef. At least you better not. After all, you did buy a meat grinder.

[Draznnl]

Just doing my part DaveD I’m sure your darling wife won’t mind if you take over a bit more space for tgg he e cooking cause.

[Draznnl]

Just doing my part DaveD I’m sure your darling wife won’t mind if you take over a bit more space for tgg he e cooking cause.

[DaveD]

Draznnl You can say THAT again!

[RiverJeff]

I had taken all the weird shapes of meat used my filet knife cut all to about 3/4 thick flats and laid them end to end lapping just enough to catch and made a roll of meat than tied it all round just like a rolled roast and smoked and eat in slices of meat.

[DaveD]

Hmm, that's an interesting approach too. Thanks!

[jfmorris]

I'm gonna say skip the smoker on this one - just cut real thin and marinate for taco/fajita meat, or cube up and use in a pot of chili along with some ground beef.

[STEbbq]

Well, I gotta vote for tacos because I guess I’d use this for chili if I somehow screwed it up. Tacos will let you enjoy the brisket flavor more assuming marinate it nicely.

[mrichie1229]

The possibilities are endless! I've done chili, tacos, tossed into baked beans (always a crowd pleaser), etc.

This reminds me of that scene if Forrest Gump...

[DaveD]

I guess I wasn't so much wondering what sort of dishes it could be used in, as how to go about cooking several irregular lumps of point, however they'd be used. Very intrigued by Richard's suggestion of putting some smoke on it and then SV. I won't be cooking outside this weekend owing to likely t-storms, but next cook I could easily plop this in there to get an hour or two of smoke, then pull it out and pop it in the SV for a good long while (maybe a whole day?) to get it good and tender. Wheels are still turning...

I really appreciate all the input! Great stuff.

[ecowper]

Personally, I'd turn it into Korean burnt ends: https://pitmaster.amazingribs.com/fo...90#post1429090