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Burnt ends only with que view!

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aarond2013

aarond2013

Newbie
Original poster
Apr 5, 2013
22
17
Ft. Wayne, IN
I got a guy who has a guy, who sells frozen brisket points! It's the best. They come 4 frozen together. I take the week and thaw them. Then put my rub on them. And I smoke them to about 190. Then I will cube them up and put them back on for 2 hours. The result will be that good BBQ candy in only a matter of a short time!
IMG_4374.JPG

IMG_4374.JPG

 
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Tell me about it Al! I called all over our city and I couldn't find any. It wasn't until I met an event chef. He ask a few of his distributors, and only 1 of them sold them.
 
Wow, that is awesome. Nice score on the guy who knows the guy. He might need some payola for playin his points during prime time. 
biggrin.gif
 
That's awesome. What I'm wondering is, all these places that sell flats only, where the heck are all the points going?
 
Most of the time, grocers and even Costco, receive just flats, unless it's a cryovac. The fact dude found just points is spectacular.
 
Looks great! I found a guy my way that has been selling me points only for a few years now. You sure won't find them in the stores around me. Can't beat burnt ends.
 
I may, have located a butcher who will sell me points only.

Questions for Aaron, or anyone else who knows:

1. What smoking temp?

2. Type of smoker.

3. How long time wise?
 
Last edited:
Fp smoke it whole st 225 until internal temp is 160-170. Then cut it up on chunks, dump a bunch of rub and sauce on them and keep smoking at 225 until you've rendered enough fat out.
 
Thanks hillbilly.

How long a time, do "just the points" take at 255*?  I understand "until it done". 

But how long is your average with points only?

As I recall (I think) you use a Char-Griller too?  (Or maybe that was Humdinger, I'm thinking of.) 
 
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