Everyone first time ever I have seen a Brisket point in my area. It was at Walmart for $7.00 a pound. A little over three pounds for $20 plus. I am thinking about getting it so I can finally try it. The only problem is it does not say what quality it is. It is wrapped well in that heavy plastic. Has anyone ever seen anything like that. Would you purchase it. There is plenty of marble in it. Need your thoughts. I am thinking the Walmart butcher got some whole packers and cut the points off and vac sealed them. Sorry to keep editing. The flats were beside them in the meat rack but they are all gone.
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- Jun 2014
- 12085
- East Texas
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ANY brisket point will do. My feeling on brisket point is that it can almost be cooked twice.
Take that sucker up to 200+, cube up and and cook again.
I just took 2 to 205-ish. They are cooling off.
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- May 2014
- 18451
- Clare, Michigan area
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No Jerod Broussard is wrong wrong wrong!! Just kidding!
Often store brand meat, or otherwise ungraded, or simply labeled "USDA Inspected" means it is below Select, which could be "Standard" or "Commercial" grade...but still edible. But Like Jerod says, with a point it's so fatty you'll in all likelihood never notice. If it makes Select, it will be labeled as such. If it is not USDA inspected then it's really hard to say what it is, it could be Excel or it could be Swift, on and on it goes.
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No. I cube it. Check out Meathead's burnt end recipe on the Brisket page.
I hand inspect, since some of those side pieces are waaaay too fatty. Once cubed, they can easily go another hour in the smoker. After tha I will then sauce and broil in the oven, stirring often to get a cookin' of the sauce all around.
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I've only done 3, maybe 4 briskets in my life (pricey around here), and I sliced all of it, point included. I liked the point slices better than the flat (juicier & such )but they did want to fall apart more. I have never done burnt ends to know better, I wasn't interested I guess. I'm the wrong guy to ask about technique & preferences due to lack of experience, Jerod is obviously the brisket guru.
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Moderator
- Jun 2014
- 12085
- 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
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I actually prefer Chuck Roast to Brisket when it comes to price and taste. I seem to get better results with the Chuck Roast and they give the options of slicing, pulling or burnt ends. I'm doing a whole brisket for Easter so I will have another opportunity to work on my flat and point. I think this time I will put a tray of baked beans under the brisket to catch the juices.
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