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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Last edited by Guy; March 26, 2015, 04:09 PM. -
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. -
Thanks Jerod. can I ask your help on trimming/ and prepping the point when the time comes? Also just for safety what is the proper way to freeze according to the food inspector? Actually I never keep anything long in the freezer except veggies that we grow and even those don't last a year.Comment
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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.Comment
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I am going to have the attitude of the cheap meat challenges the cook. Like the coach with the less talent. Hope that makes sense not sure it is the same consequences. LOLComment
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Really weird, the flats here are double what packers cost, which would just be the point. Not sure how these prices come about.Comment
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brisket pic from last weekendAttached FilesComment
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Jerod and Huskee, do you slice Brisket Point?Comment
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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. -
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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Here is some awesome burnt ends I did for a birthday party down the road. This was right before I sauced.
Last edited by Jerod Broussard; March 26, 2015, 06:49 PM.Comment
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Thanks man.Comment
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My favorite part is the point whether sliced or cubed for burnt ends. I've only done burnt ends twice, so I usually slice. But it all comes down to preference.Comment
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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.Comment
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