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Advice please, on brisket points/burnt ends
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gdenby
Posts: 6,239
Hi, all,[p]Having a medium, I have only done brisket flats. However, I saw a really nice looking packer at a good price. I bought it and measured. I only need to cut off about 1 1/2 inch to fit the medium. I figure I'll grind that bit it into brisket burger. [p]Am I correct that the point won't likely be as done as the flat after "x" hours. So when the flat is tender, its time to pull, rest, and then seperate the point for more cooking for burnt ends. Or, will the point be fine, just maybe not as tender?[p]Does anyone do just points?[p]gdenby
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gdenby,
The point and the flat will be ready to pull at the same time. I don't make my point it to burnt ends I slice and remove most of the fat then chop add bbq sauce put on bun and enjoy.
Bobby-FTW,TX[p]
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
onelegchef,[p]thank you most kindly. I'm completely unfamiliar with points. Some of what I've read make it seem like the point needs another few hours.[p]gdenby
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thirdeye,[p]>Just stick a beer can on the grate...[p]Neat trick. Let me try an ASCII diagram, the diagram being the brisket:[p]_--^--_ , with the caret being where the can is?[p]gdenby
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
thirdeye,[p]The Madden sketch answers the other question that occured to me, beer can on side or upright.[p]You make the cook look so simple. Thanks for sharing the advantage of your experience.[p]For what its worth, I mentioned a few days ago to a co-worker that a new BBQ place offered brisket, and he just looked puzzled. Round here, the brisket is almost an unknown.
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gdenby,[p]You need to take your buddy a sampler plate.[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
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