2018年7月26日 · I can't remember the last time I did a flat. A point? All the time, well, until the beef prices went up. I probably smoke points more than I do packers, or at least a 50/50 mix. Here are a few "points" to remember about your smoking your point. 1. The point is VERY forgiving because of all the fat. I consider a point the cheap man's Wagyu. 2.

2010年3月11日 · As said the point has a lot of fat in it (very tasty though) and the flat is more what you would expect from pastrami and is also a lot leaner. Also remember when cooking pastrami you don't need to bring all the way to 190 like you do with a regular brisket to achieve the same level of tenderness, the cure has helped to tenderize the meat already.

2024年4月26日 · So I scored 3x 17lb Angus packer briskets today at 2.00/lb. I would like to cut 1 entire brisket into 1/3rds or 1/4s for pot roast meals. Vac seal each section, put in freezer, then thaw and cook as needed. I'm unsure of how to cut this packer brisket. Any help would be appreciated! View attachment 695395

2021年7月24日 · I’m just throwing it out there. Got some friends coming over next week and I won’t have time to cook a whole brisket so I was thinking of separating the point and flat and if I had time cooking up the point for burnt ends. Plan on eating at 6 so I’d have from noon to six to cook. Enough time or don’t bother.

2020年4月1日 · Great info all around here. I just did a whole packer brisket into pastrami last week. Cured for 6 days. Dry rubbed and sat in fridge 2 days unwrapped. Smoked to 185' with pecan chunks and maple pellets in Amazn tray. Looked great, but flavor was weak. Still had a slight brisket flavor and pastrami flavor too, but needed more pastrami flavor.

2010年4月21日 · Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1

2011年12月24日 · smokinfam- I to have a GOSM and yes it makes perfect sense to cut a brisket in half especally if it is a whole packer brisket. The most common practice is to separate the flat from the point rather than just taking a knife and cutting that thing in half down the middle.

2012年2月9日 · The question you ask is going to get a lot of answers. This is a personal preference to separate before, after, or during the smoke. I personally trim all the fat & silver skin off the brisket & separate them before I smoke them. I also put all the fat above the brisket in the smoker so the fat renders out & drips on the brisket keeping it moist.

2018年3月6日 · So I bought one of these Blarney Stone packaged corned beef brisket points at the market. You know they always have them around St Patrick's day. What I would like to do is smoke it like a normal brisket point to super tender and just make succulent bites out of it.

2013年11月26日 · i did the same as little smokey. pulled at 165 and separated. put the flat back on and but the point into cubes. put in a small roasting pan with some rub and a generous amount of jeffs bbq sauce. put back in the smoker. i let them stay in there until the flat was done and rested. then i pulled the ends and they were delicious. the only thing i messed up on was that i …