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How do I cook a point?

post #1 of 9
Thread Starter 
About a month and a half ago I found a whole flat at the store, they usually cut them up for stew meat, I bought the point also, but it was sold separately.

I planned to start smoking them on a Friday afternoon so they would be finished late Saturday morning, some things came up and I didn't get the flat on until 10 o'clock Friday night. Turned out I wasn't able to stay home Saturday so I had Mrs JPT monitoring the GOSM, finally returned home about 5:30 Saturday afternoon and the Maverick was reading 205°. Took it off, wrapped and placed in the cooler to rest. It was good, just couldn't slice it, it just fell apart, sorry no finished Qview.

17.5 pound flat



Here is the flat, 5 pounds


Can anyone give me some ideas on how to cook this, what can I do with it and will it take as long as the flat?

Thanks,

Gene
post #2 of 9
If you're planning on slicing the flat, take it to 190° and pull if off the smoke. Tent or wrap in foil depending on how far off dinner will be and slice. The same goes for a pork butt for slicing.

For the point, rub with your favorite rub (put it in the fridge over night~optional). Smoke it till it hits 190° remove from the smoker, cut it into cubes, coat the cubes with your favorite bbq sauce and put back into the smoker for another hour or so and enjoy your burnt ends!
post #3 of 9
^^^^what he said^^^^^
post #4 of 9
I also with Dutch on this one too.
post #5 of 9
That has got to be the weirdest looking Flat I have ever seen. Looks more like a shoulder clod to me! a 17.5 lb packer is hard to come by, let alone a Flat!

I se you are in a different country but Cattle is cattle!icon_question.gif
post #6 of 9
You the man captain....Gonna go scratch my head.

ote=Capt Dan;424551]That has got to be the weirdest looking Flat I have ever seen. Looks more like a shoulder clod to me! a 17.5 lb packer is hard to come by, let alone a Flat!

I se you are in a different country but Cattle is cattle!icon_question.gif[/quote]
post #7 of 9
if its a point do the Dutch thingPDT_Armataz_01_12.gif
post #8 of 9
I agree with Dutch, only thing I do differently is to season with some rub after cubing then smoke for an hour or so then toss in BBQ sauce and back in for another hour or two.
post #9 of 9
Thread Starter 
Thanks everyone for your advice, I'll try it like Dutch said and and try and incorporate FIU's method too.

I see I made a mistake and called the point the flat, sorry 'bout that.

Capt Dan I truthfully don't know, all I have to go with is what the butcher tells me and this is the second one I have found here whole, like I said, they cut them up for stew meat, "Ragout de Boeuf," is a very popular dish here and no one cooks them whole, ...both the pieces are labeled Ragout de Boeuf or Bourguignon whereas the shoulder is called a Collier and the clod is Jumeau de Boeuf, both of which I have smoked numerous times.

I won't be able to smoke it until next weekend, but when I do I'll post Qview.

Gene
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