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Brisket Point

GlennMGlennM Posts: 527
edited April 2012 in EggHead Forum
I was just out picking up some wings and ribs for the next couple of days (wings tonite).
The butcher shop had a couple of brisket points (cryo pack) that were only 2-3 pounds
Would one of these be a nice meal on the egg? If so, how would you cook it?
In the bush just East of Cambridge,Ontario 

Comments

  • Oh yeah. Low and slow until 195 or so. These will be really good. My fave cut of all BBQ is the brisket point. Hope they didn't trim them up too much. Do they still have some fat cap on the outside?


    Keeping it Weird in the ATX
  • travisstricktravisstrick Posts: 4,895
    I've thought about cooking a whole packer, making burnt ends out of the point, and throwing the flat away. I'd love to find some points all by themselves.
    Be careful, man! I've got a beverage here.
  • I've thought about cooking a whole packer, making burnt ends out of the point, and throwing the flat away. I'd love to find some points all by themselves.
    I'm with you. I give the flat to the kids and unsuspecting guests. The point is all mine.

    BTW Trav- we have points at HEB here is Austin- Kind of. They cut briskets in half and trim them but they do sell the fat end with point and flat together in some of those packs
    Keeping it Weird in the ATX
  • GlennMGlennM Posts: 527
    There is not a lot of fat. How long and what temp? I'm putting some ribs on tomorrow and I could do this at the same time?
    In the bush just East of Cambridge,Ontario 
  • There is not a lot of fat. How long and what temp? I'm putting some ribs on tomorrow and I could do this at the same time?
    Well, it isn't great that they trimmed it all up but you can do it when you do ribs if you have room. 225-250 until 195 in the thickest part. Put a nice amount of rub or a thick coat of Salt and Pepper on there. There is a lot of fat in the muscle so hopefully it will stay moist for you. probably 1-1.5 hrs per lb but cook it to temp, not time. If it dries out a little, chop it up and add a little sauce. it will be awesome. 
    Keeping it Weird in the ATX
  • tazcrashtazcrash Posts: 1,851
    You can also just buy some beef fat from your butcher, and make your own protective fat cap.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • You can also just buy some beef fat from your butcher, and make your own protective fat cap.
    good call Taz


    Keeping it Weird in the ATX
  • tazcrashtazcrash Posts: 1,851
    Actually that one came from Mrs Taz when she bought a brisket with almost 0 fat on it.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • I remeber that. Good recovery (love you honey, just going to run out to the butcher for a moment....nothing to see here)
    Keeping it Weird in the ATX
  • tjvtjv Posts: 3,485
    made brisket tacos last night from a left over packer, mostly point.  the tacos are now on my brisket leftover list....hummmmmm.

    t
    www.ceramicgrillstore.com ACGP, Inc.
  • GlennMGlennM Posts: 527
    Ok. Some quick instructions please. I picked up the point, it is 2 pounds and has a fat cap on the one side. I am going to cook it tonite along with my first attempt at abt's!

    I'm assuming some rub, indirect@225, plate setter with legs up and drip pan with some water. Right on the grill? Some apple chunks. From what the guys suggested about 3 hours and pull it at 190. Do you foil it and leave it a bit?

    What can I add to the cream cheese in the abt's?

    I will reward you guys with photos!
    In the bush just East of Cambridge,Ontario 
  • tazcrashtazcrash Posts: 1,851
    From what the guys suggested about 3 hours and pull it at 190. 
    Pull when a temp probe slides in and out without a problem. for me it was at 202. Some put in a fork and twist.
    The setup sounds right, you can raise the drip pan to help prevent burning the drippings.
    You can foil, towel, and cooler for a long time until dinner is to be served.

    And Pics aren't a reward. It's proof! 
    **I've made 1 good flat in my life in 1 attempt, so I'm batting a thousand! so that was some expert advice ;) 
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • GlennMGlennM Posts: 527
    I will season it up and put it on at 3. Abt's at 4. Hope to eat at 6.30 or so.
    In the bush just East of Cambridge,Ontario 
  • Ok. Some quick instructions please. I picked up the point, it is 2 pounds and has a fat cap on the one side. I am going to cook it tonite along with my first attempt at abt's!

    I'm assuming some rub, indirect@225, plate setter with legs up and drip pan with some water. Right on the grill? Some apple chunks. From what the guys suggested about 3 hours and pull it at 190. Do you foil it and leave it a bit?

    What can I add to the cream cheese in the abt's?

    I will reward you guys with photos!
    I use a v rack in the drip pan but you can do on the grate if your drip pan fits. I like to elevate my drip pan off the platesetter so it does not boil off any liquid or scorch any drippings....... and then everything Taz said
    Keeping it Weird in the ATX
  • tazcrashtazcrash Posts: 1,851
    edited May 2012
    I will season it up and put it on at 3. Abt's at 4. Hope to eat at 6.30 or so.
    Ok, based on my 1 flat cook (take this for what it's worth), I would give yourself more time. I would plan to have meat in the egg at 2, 2:30 the latest. 
    It will sit fine in the FTC, but nothing can stress out dinner more than hungry people waiting for a hunk of meat stuck in the plateau (BTW, just have patience when you hit that plan wrecker). 
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • I will season it up and put it on at 3. Abt's at 4. Hope to eat at 6.30 or so.
    Ok, based on my 1 flat cook (take this for what it's worth), I would give yourself more time. I would plan to have meat in the egg at 2, 2:30 the latest. It will sit fine in the FTC, but nothing can stress out dinner more than hungry people waiting for a hunk of meat stuck in the plateau (BTW, just have patience when you hit that plan wrecker). 
    shouldn't be too bad with a 2.5 pounder but good advice. Always better to be done early than pushing it through the stall as your guests arrive. Noting more relaxing to a guest than some drunk raving lunatic yelling at his meat as they arrive.........that's what I've heard anyway :) 
    Keeping it Weird in the ATX
  • GlennMGlennM Posts: 527
    OK,  I will put it on at 2:30  -- no real problem if it takes longer,  it's just my wife and I that are waiting and another glass of wine will keep us patient.  

    Here is a pic before !!   it's only about 2 pounds,  I had a look at it for slicing,  guess I'm getting ahead of myself !!


    In the bush just East of Cambridge,Ontario 
  • Looks like a nice piece of brisket. Never seen one so small that they didn't trim to within an inch of it's life. Slicing a point is difficult because the grain changes all over the place. Just make sure to keep turning it when the grain changes so you are always slicing across. Point is real good chopped up or chunked too. making sure you are biting across the grain is key to good point (and flat too)


    Keeping it Weird in the ATX
  • GlennMGlennM Posts: 527
    Thanks for the tips on the tip!!   -- they had 4 or five of them that size for about $4 a pound.  Hope it turns out nice   I have it on now,  the auber is reading 227 and the apple is smoking away !!  Hope to make you guys all hungry - next will be my first attempt at abt's -- about 1 1/2 hrs from now.
    In the bush just East of Cambridge,Ontario 
  • GlennMGlennM Posts: 527
    It seems to be going ok -- stalled at 150 after 1hr 45 minutes.   ABT's just went on and the auber is holding steady at 225 !!  
    In the bush just East of Cambridge,Ontario 
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