The point of brisket

Every red meat lover enjoys a properly cooked brisket and I’m no different.  However the flat
portion is not my favorite, not when there’s that juicy, fatty point with which to contend.  I
acquired a number of brisket points and have been deciding how they should be prepared.
My first choice was to try injecting and marinating, as I’ve not tried it before.  The injection
consisted of Kosmos Reserve Blend and I used Goya Mojo Criollo for the marinade.

The Kosmos injection was blended with beef broth and injected into the point, which weighed
around 2.5 lbs.

The brisket point was vacuum sealed with the Mojo Criollo.

The meat rested in the fridge for 2 days before getting a rub comprised of salt, pepper, onion
and garlic.  The brisket point went on the Egg at 250F with pecan and mesquite.

Took a peek after 4.5 hours.

I planned on making tostadas and prepared the shells, guacamole and some pico de gallo.

It took about 8 hours for the point to probe like butter.  I FTC’d it for 2 hours and proceeded
to prepare the grub.

Time to eat.  The tostadas toppings consisted of black refried beans, guacamole, pico de
gallo, monterey jack cheese and sour cream.

The meat was very moist and tender, with the marinade mainly impacting the flavor of the bark.
Homemade shells and toppings are definitely the way to go and made me reminisce about the
Mexican restaurants I would frequent when I was a kid growing up on the Westside of KC.

The leftovers were used to make tacos (homemade shells) and nachos.

Good eats.