Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Brisket Point

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Brisket Point

    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.
    Last edited by Guy; March 26, 2015, 04:09 PM.

    #2
    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.

    Comment


    • Guy
      Guy commented
      Editing a comment
      Jerod, you are the one I was praying would answer. LOL thanks. Sorry guys but he is the King right?

    • Guy
      Guy commented
      Editing a comment
      Jerod thinking about buying two and freeze one. How long will it be good frozen. Doubt I will wait long.

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Wanna be king, get it right.

      Frozen properly things are good for a looooong time. I think poultry products, which can be the "ickiest" of all, are good for a year.

    #3
    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


      #4
      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.
      Last edited by Huskee; March 27, 2015, 12:47 PM. Reason: misspellings

      Comment


      • Guy
        Guy commented
        Editing a comment
        And Huskee is my other best depending on the cook. Learn so much from both you guys.

      • Guy
        Guy commented
        Editing a comment
        Jerod, let me know what happens. Any pictures?

      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Nah. They all wrapped up. I'll be getting up at 2 am, then at 4 am, then at 8 am, not sure what my name will be at those times.

      #5
      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. LOL

      Comment


        #6
        Really weird, the flats here are double what packers cost, which would just be the point. Not sure how these prices come about.

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          1. It takes some doing to remove the flat.

          2. If people pay for it.....

        • Guy
          Guy commented
          Editing a comment
          John probably come about whatever they want them too. It the don't sell they make them something else. Grinding or whatever.

        #7
        brisket pic from last weekend
        Attached Files

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          That looks like a pellet smoker "smoke ring." NICE!!!!

        • Quintin "Q"
          Quintin "Q" commented
          Editing a comment
          Cherry wood red 😄

        #8
        Jerod and Huskee, do you slice Brisket Point?

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          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.

        • Huskee
          Huskee commented
          Editing a comment
          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.

        • Guy
          Guy commented
          Editing a comment
          Huskee, pricey is right I paid $7.58 a pound for a Point this morning at Wally World. Hope it turns out or I better have a rib eye for my wife at that price.

        #9
        Here is some awesome burnt ends I did for a birthday party down the road. This was right before I sauced.

        Click image for larger version

Name:	4briskt9.jpg
Views:	76
Size:	148.3 KB
ID:	74391 Click image for larger version

Name:	4briskt8.jpg
Views:	73
Size:	261.5 KB
ID:	74392 Click image for larger version

Name:	4briskt10.jpg
Views:	60
Size:	249.1 KB
ID:	74393
        Last edited by Jerod Broussard; March 26, 2015, 06:49 PM.

        Comment


          #10
          Thanks man.

          Comment


            #11
            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


              #12
              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

              Announcement

              Collapse
              No announcement yet.
              Working...
              X
              false
              0
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}
              Yes
              Rubs Promo

              Spotlight

              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


              Compact Powerful Sear Machine For Your Next Tailgater


              Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

              Click here to read our detailed review and to order


              Grilla Pellet Smoker proves good things come in small packages

              We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
              Click here for our review on this unique smoker



              Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

              Click here to see our list of Gold Medal Gifts


              The Cool Kettle With The Hinged Hood We Always Wanted


              Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

              Click here for more about what makes this grill special


              Blackstone Rangetop Combo: Griddle And Deep Fryer In One


              The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

              Click here to read our detailed review and to order


              Bring The Heat With Broil King Signet’s Dual Tube Burners

              3 burner gas grill

              The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

              Click here to read ourcompletereview


              The Pit Barrel Cooker May Be Too Easy


              The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

              Click here to read our detailed review and the raves from people who own them