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Look what I found at Kroger yesterday!

RACRAC Posts: 1,450

Brisket Point


image

Ricky

Spring, TX

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Comments

  • cazzycazzy Posts: 7,954
    Deep fry it!!!!!!!!!!!!!!!
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
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    Just a hack that makes some $hitty BBQ...
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  • EggcelsiorEggcelsior Posts: 11,298
    Will it blend?
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  • calikingcaliking Posts: 6,974
    @RAC - my local Kroger has been selling separate points and flats for a while too. Awesome - now we can buy the best part of the brisket by itself! I made burnt ends out of one some time ago since SWMBO loves them.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Dammit! I can't find any part of a brisket at grocery stores here.

    Steve 

    Caledon, ON

     

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  • rtt121rtt121 Posts: 645
    Too bad its boneless
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
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  • Dammit! I can't find any part of a brisket at grocery stores here.
    I think you're to far North!  :D
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
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  • cazzycazzy Posts: 7,954
    Two people mentioned in the burnt ends thread that there point didn't turn out too well when they cooked it.  Said they get better results with a whole packer
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
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    Just a hack that makes some $hitty BBQ...
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  • RACRAC Posts: 1,450
    cazzy said:
    Two people mentioned in the burnt ends thread that there point didn't turn out too well when they cooked it.  Said they get better results with a whole packer
    Not sure what I will do with it. I was thinking burnt ends but worst case should make some good ground hamburger

    Ricky

    Spring, TX

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  • calikingcaliking Posts: 6,974
    @cazzy - I don't disagree. But to do a whole packer, I have to wait for other mouths to feed because they're rather big. By just doing the point, SWMBO and I don't have tons of leftovers. Plus it's harder to screw up the point, but easier for me to screw up a packer!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • cazzycazzy Posts: 7,954
    RAC said:
    cazzy said:
    Two people mentioned in the burnt ends thread that there point didn't turn out too well when they cooked it.  Said they get better results with a whole packer
    Not sure what I will do with it. I was thinking burnt ends but worst case should make some good ground hamburger
    No make burnt ends.  It's $13 so it's minimal risk.  Just cause they didn't like the result, doesn't mean you wont.
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
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    Just a hack that makes some $hitty BBQ...
    ·
  • cazzycazzy Posts: 7,954
    caliking said:
    @cazzy - I don't disagree. But to do a whole packer, I have to wait for other mouths to feed because they're rather big. By just doing the point, SWMBO and I don't have tons of leftovers. Plus it's harder to screw up the point, but easier for me to screw up a packer!
    I disagree.  You're assuming the point is easier to cook than a packer.  I don't think a packer is hard at all to nail.  Hit me up next packer and I'll give you my cell and walk you through it all.

    Too many leftovers?  No problem since I know you sous vide.  Cut half of the flat (the end cut) up and make chop, then make 8 or 12 oz packs of chop and freeze for a later date.  Next, take half the point, and vacuum seal for a later. 

    You won't lose much quality reheating brisket in your demi and it will be quick meals for later.
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
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    Just a hack that makes some $hitty BBQ...
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  • calikingcaliking Posts: 6,974
    I might take you up on that offer :) other folks like my brisket but I don't think I've nailed it yet. The flat has never quite probed like butter - a little under or a little over, just never quite bang on.

    I'll try reheating the leftovers in the demi next time. Just haven't done a brisket since the demi came home. I usually make spaghetti sauce with leftover flat.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • henapplehenapple Posts: 14,430
    Flat = stew, chili, sammies
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • R2Egg2QR2Egg2Q Posts: 1,652
    Nice! The only points not part of a packer that I've found have been corned. Wish I could find a point by itself.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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  • I saw the same one but decided to leave it for you.

    Spring "Leave It For The Next Person In Line" Chicken

    Spring Texas USA



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  • tjvtjv Posts: 3,324
    I would not wait to long on that hunk of meat,  sell by date was two days ago.

    t
    www.ceramicgrillstore.com ACGP, Inc.
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  • The 'sell by' date is probably the same day it is re-packaged as 'Wet Aged Beef Brisket."

    I never could tell the difference in 'sell by' and 'cook by.'  I wish they would all say "Freeze Immediately or Cook By."  But I would still be a little suspicious, especially of hamburger meat.

    Or they could add some personal information on the label, like:

    "Hi. My name was Imogene Chicken until I was slaughtered and processed on February 12, 2014 at the Bigger And Better Chicken Company in Deep South, Mississippi.  I was then sent to your favorite store where you purchased me and will soon cook me according to one of your favorite recipes.  If you have no particular recipe in mind, may I suggest cutting my backbone out and cooking me on your grill.  I'm already full of flavor enhancers, complements of Bigger and Better Chicken Company, but you might add a little salt and pepper, or if you have a favorite spice rub, such as Dizzy Pig's Shakn' The Tree, you might try that.  I think you will like me even more.  Be sure to cook me thoroughly.  Bigger and Better tries to keep a clean house, but you know how that is.  There are some really nasty chickens in this world.  Enjoy me. And I'll see you in Heaven."

    That would sell a lot of chickens.

    Spring "Chicken Ranch Marketing Manager" Chicken

    Spring Texas USA



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  • cazzycazzy Posts: 7,954

    The 'sell by' date is probably the same day it is re-packaged as 'Wet Aged Beef Brisket."

    I never could tell the difference in 'sell by' and 'cook by.'  I wish they would all say "Freeze Immediately or Cook By."  But I would still be a little suspicious, especially of hamburger meat.

    Or they could add some personal information on the label, like:

    "Hi. My name was Imogene Chicken until I was slaughtered and processed on February 12, 2014 at the Bigger And Better Chicken Company in Deep South, Mississippi.  I was then sent to your favorite store where you purchased me and will soon cook me according to one of your favorite recipes.  If you have no particular recipe in mind, may I suggest cutting my backbone out and cooking me on your grill.  I'm already full of flavor enhancers, complements of Bigger and Better Chicken Company, but you might add a little salt and pepper, or if you have a favorite spice rub, such as Dizzy Pig's Shakn' The Tree, you might try that.  I think you will like me even more.  Be sure to cook me thoroughly.  Bigger and Better tries to keep a clean house, but you know how that is.  There are some really nasty chickens in this world.  Enjoy me. And I'll see you in Heaven."

    That would sell a lot of chickens.

    Spring "Chicken Ranch Marketing Manager" Chicken

    Spring Texas USA



    Niiiiiiiiiiiiiiice!!
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
    ·
  • Thank you.

    Spring "Sometime's Niiiiiiiiiiiiiice Is The Perfect Response" Chicken


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