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How Should I Prepare This Point?

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  • Troutman
    Club Member
    • Aug 2017
    • 7465
    • aka Troutman Taco - Hanging Free in Tejas

    • OUTDOOR COOKERS

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    How Should I Prepare This Point?

    Was looking for a whole packer I could stick in my curing refrig and came across a nice brisket point in the adjacent meat case. It's about a 4# piece of choice, so no big deal. On a whim I trimmed it up then gave it a roll and a tie. Hmmmm I says to myself, what ever shall I do with this? Then I remembered my good friends at Amazing Ribs so I throw it out to you. How shall I prepare this rather odd presentation of beefy goodness?

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    17
    Smoke Like A Brisket To Probe Tender
    64.71%
    11
    Sous Vide Que Brisket Like
    17.65%
    3
    Sous Vide Que Steak Like
    0.00%
    0
    Some Other Method - Explain
    17.65%
    3

    The poll is expired.

    Last edited by Troutman; March 2, 2018, 05:37 PM.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9867
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    I like number one, but I would be tempted to at least try one of the others at a later date.

    Comment


    • smokenoob
      smokenoob commented
      Editing a comment
      BTW Troutman, that looks yummy!

    • Troutman
      Troutman commented
      Editing a comment
      OK that's one for tradition, but leaves open the door.....
  • smokenoob
    Club Member
    • Dec 2017
    • 1057
    • Gulf Breeze, Florida

    #3
    I voted smoke cause I don’t do the sveede thing.....I’m Irish

    Comment


    • HawkerXP
      HawkerXP commented
      Editing a comment
      Me too!

    • Troutman
      Troutman commented
      Editing a comment
      Hey watch it, I'm Sveedish......
  • HorseDoctor
    Charter Member
    • Sep 2014
    • 1147
    • Central Iowa

    #4
    OK, you asked... I would have left it intact. Much more conservative trim and smoked it like a packer. IMHO: Point is the best part of a packer. Why mess with perfection?

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Think outside the box Doctor, that's the purpose of the exercise !!!
  • barelfly
    Club Member
    • Dec 2017
    • 1333
    • New Mexico
    • Smokin-It 3D
      Weber Kettle with an SNS
      Masterbuilt kettle that I call the $30 wonder grill
      Bullet by Bull Grills gasser
      Anova WiFi sous vide machine
      Thermoworks Thermapen and Chef Alarm

    #5
    I would make a large German rouladen out of it since you have it thin and can roll it. Roll it back out, mustard, bacon slices, onions, pickle spears, S/P. Roll it up, tie, Brown it and then let it slow cook and braise until done, creating its own gravy. When finished, make some German spaetzle or bread dumplings to go with the great gravy.

    Thats not not an option on your list but, that’s the first thing I thought of when I saw the pics.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      You know, I was kind of thinking along the same lines. Now here's a man with imagination !! My only worries would be I'd have to braise it, I really would prefer to smoke it. Thus says the mob anyway !!!! However, I'm thinking a nice piece of veal cut thin and your suggestion would be awesome !!!

    • CandySueQ
      CandySueQ commented
      Editing a comment
      Yum!

    • barelfly
      barelfly commented
      Editing a comment
      Troutman I use top or bottom round when I make these in the event you want to try it out. Just ask for the butcher to slice 1/8–1/4” thin.

      My mouth is watering just thinking about a German rouladen and the gravy it makes.................
  • DWCowles
    Founding Member
    • Jul 2014
    • 9703
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #6
    I voted the same reason that smokenoob did.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Smoke once more...ok
  • HawkerXP
    Club Member
    • Jul 2016
    • 5943
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Thermopops
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    #7
    Put it in a box with some dry ice and ship to me!

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Hehe, and what method would you use if you had it?

    • HawkerXP
      HawkerXP commented
      Editing a comment
      I like your tying job but maybe something like Jerod Broussard burnt ends.
  • Frozen Smoke
    Club Member
    • Nov 2017
    • 1528
    • Northern Mn

    #8
    I agree with HawkerXP but instead of using his address use mine! I can almost taste the burnt ends that beautiful point could produce! Nice tie job btw my left hand won't do that. Or cut paper with a scissors or carve a turkey or...etc. etc.

    Comment


    • HawkerXP
      HawkerXP commented
      Editing a comment
      See! Just another bunch of reasons to send it to me! Righties Rule!

    • Troutman
      Troutman commented
      Editing a comment
      Just hope my smoking is as good as my tying .....
  • Jon Solberg
    Former Member
    • Jul 2014
    • 4819

    #9
    You did good!

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      What did I do?
  • lonnie mac
    Club Member
    • Jul 2016
    • 1350
    • Bacliff, TX
    • Motovlogging for the freedom of old Hippies...

      https://www.youtube.com/c/LonnieMac

      Home of Brutus Ten!

      http://www.alenuts.com/Alenuts/Alenuts.html

      Pits:

      Weber Performer Deluxe W/ SNS, Craycort CI grates

      WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG

      Texas Original Pits Offset Smoker

      RecTec 590

      WSM 18" W/ Upside-down door mod

      Camp Chief Flattop, The big one...

      Weber Genesis II S-335

      Texas Fire Pit

      Thermos:

      Maveric's Most all of em...
      FireBoard W/ Fan Control, GURU Fan
      ThermoWorks, most all of em...
      Meater

    #10
    I voted #1 simply because I posted some vid of Scott Rea rolling briskets a while ago. Apparently this is common across the pond. Fascinating! I have yet to try it but I must!

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Bingo lonnie mac , I saw a Scott Rea YouTube (not your's but one I found) that had him rolling some flats. Kind of gave me the idea.....I'm exposed !!!!! BTW love that guy, great butcher !!
  • Jon Solberg
    Former Member
    • Jul 2014
    • 4819

    #11
    hey roll it boil it your good right?

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Boil? Don't let Meathead hear you say that
  • lonnie mac
    Club Member
    • Jul 2016
    • 1350
    • Bacliff, TX
    • Motovlogging for the freedom of old Hippies...

      https://www.youtube.com/c/LonnieMac

      Home of Brutus Ten!

      http://www.alenuts.com/Alenuts/Alenuts.html

      Pits:

      Weber Performer Deluxe W/ SNS, Craycort CI grates

      WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG

      Texas Original Pits Offset Smoker

      RecTec 590

      WSM 18" W/ Upside-down door mod

      Camp Chief Flattop, The big one...

      Weber Genesis II S-335

      Texas Fire Pit

      Thermos:

      Maveric's Most all of em...
      FireBoard W/ Fan Control, GURU Fan
      ThermoWorks, most all of em...
      Meater

    #12
    Buy the way, that is quite a butchers knot. Care to explain? Kinda a knot guy, and I want to know!

    Comment


    • RonB
      RonB commented
      Editing a comment
      I tied a knot or two while in the Navy. I figure I might get back to it when I can't do anything else...

    • Troutman
      Troutman commented
      Editing a comment
      It's a simple butcher's knot, nothing fancy. I'm kind of a knot guy too. Back when I was a welder/fabricator I worked as a rigger up and down the ship channel in Pasadena. Learned everything from a half hitch to a bowline. Even went through a crazy macrame stage. Love knots, it's a useful skill !!
  • Troutman
    Club Member
    • Aug 2017
    • 7465
    • aka Troutman Taco - Hanging Free in Tejas

    • OUTDOOR COOKERS

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    #13
    Butcher's Knot

    Comment

    • CandySueQ
      KCBS President, and Moderator
      • Jul 2014
      • 1525
      • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

      #14
      I was so impressed doing "cut while raw" burnt ends! Smoke ring and bark all around. I'm doing it again this weekend and turning them in to the judges if they are tasty. Cut 1-1/2 inch cubes to end up with 1" squares.

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Here's a thought, how about I cut mine into pinwheels and make pinwheel burnt ends? Now that might be a show stopper .......
    • Troutman
      Club Member
      • Aug 2017
      • 7465
      • aka Troutman Taco - Hanging Free in Tejas

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

        WOOD & PELLET PREFERENCES

        SOUS VIDE

        INDOOR COOKWARE


      #15
      Well the meat is ready to go this weekend and the poll is now closed. Wish there were more votes but of the 17 of you, over 60% want the traditional low and slow to an untraditional presentation of meat. That being said, it goes on the smoker this weekend. Results to follow sometime in the near future. Thanks for participating, that was fun !!!

      Comment

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