Cooking just the point

mrw123

The last time I was in my butcher shop they had a beautiful point in the case. Almost four pounds. I grabbed it! When I got home I remembered I had another one I picked up a while ago. I decided today was the day to make burnt ends. 

I rubbed both with Mickeys, and then stacked them so the thick end of one was over the thin end of the other. I got the egg stabilized at 275 and put them on. After two hours I flipped them over and let them go for another couple hours.  After about three hours I took the temp up to 300. The last hour was at about 320.

When the IT hit 205 I wrapped in foil. Total cook time was about five hours. I let them rest for about an hour then cubed.

The final result was exactly what I was hoping for. Absolutely melt in your mouth.

byrne092

Looks great! Nice score on getting just the point

tjv

sometimes better than a really good steak.  looks like one of those times.

t

johnnyp

Nice!  I've never had the opportunity to pick up just a point, but I would if I could.

burnt ends are awesome

NPHuskerFL

If I had it my way that's all I'd do on brisket. Best chili ever!  Anytime I smoke a packer I end up saving about 2-3# of the point cubed up for later usage.