Project Skinny Point

[SheilaAnn]

Hi, so check out how thin this is! It weighs in at about 3#. I’m thinking I just go for straight burnt ends. Thoughts?

and yes, DaveD my pinky is slightly extended while holding the little measuring tape. 🙃

[Jerod Broussard]

I wouldn't bother cooking any point unless it will die as burnt ends. Got two dry brining right now for Saturday to serve Monday night.

[DaveD]

Way to extend that pinky!

[texastweeter]

Pastrami.

[Draznnl]

+1

[bbqLuv]

+2

[klflowers]

+3

[Bob K]

pastrami or burnt ends, hmm. comes down to patience. if i have some, i'd go pastrami. if not, i'd slice into ~2" strips and smoke, then cube & sauce for burnt ends.

[STEbbq]

I know you did pastrami already so I am going to vote for a Middle Eastern KG BBQ spin on burnt ends. Shoot, that sounds like an idea I should steal for myself.

[FireMan]

Nice pinky!

[mnavarre]

Go get another 3 lbs of beef cheeks, get some smoke on everything, chunk that puppy up and make Barbacoa.

Might have to hit Northgate this weekend. I've been jonesing for barbacoa.

[fzxdoc]

I'm with texastweeter , Bob K and Draznnl . The point makes excellent pastrami.

I gift it to friends on occasion, and they shamelessly hint for more, innocently wondering when I'll be firing up the kamado again for a pastrami cook.

Kathryn

[Duanessmokedmeats]

Burnt ends...

[Starsky]

The extended pinky shows breeding and class

[Smoked Transistors]

Tender Pillowy Burnt Ends, Burnt Ends, Burnt Ends

[SheilaAnn]

Team “No Patience” pulled the W for this cook. To quote Smoked Transistors soft, pillowy burnt ends was the end game.

pre-cubing



plated with green salad and tater salad



close up, channeling my inner Troutman and texastweeter

[texastweeter]

I'd eat that with my hands!

[Smoked Transistors]

Yum, those look great!!