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Is this a point?

post #1 of 15
Thread Starter 
Started smoking this Sunday morning at 6:00 after being prepped Friday night, rubbed with olive oil, salt, pepper, onion and garlic powder and into the fridge. Smoked in the GOSM at 228° for 16 hours, took it out to be chopped into burnt ends as per Dutch's instruction at 192°. I just had to taste it after smelling it cooking on the back porch all of those hours, it was fantastic!

I decided I wouldn't chop it but rather use is in sandwiches, I put a drip pan under it with some beef broth like ronp does and I have a lot of au jus.

Mrs JPT was off work this morning so I scrambled some eggs and cut off some of the meat to go with them, ...she agreed we should use it for French Dip sandwiches. When I smoke a chuck, prepped the same way, we use that too for sandwiches and this is so much more tender and flavorful.

I don't know it it is a point, but it is sure tasty and I will be smoking more of them.

Thanks for the help and looking at my Q-view.

post #2 of 15
Gene it does look like a point to me the flat is usually all the same thickness
post #3 of 15
Looks like a point to me, a good sized one too.
post #4 of 15
Thread Starter 
Thanks guys,

It weighs a little over 5 pounds and took 16 hours to cook.

I was thinking it probably isn't a point because of the layers in the meat, I don't see them in the brisket pics here, but it sure is tasty and I'll be doing more of them.

post #5 of 15
Aloha Gene,

Not to take your post in another direction, but I was just wondering what kind of wood are you using with your smoke?
post #6 of 15
Thread Starter 

I used Mediterranean Almond and some lump on this smoke.

post #7 of 15
where did you get the chunk of meat and what was it labeled as? I cant make out the label from the picture. I've not yet seen a point sold by itself. I would love to know where to get one so that I can make burn ends without having to buy a huge packer.
thanks for sharing, it looks very juicy
post #8 of 15
If jerry and jay say you have a point you have a point. They really know and it is such a good hunk of meat it's really hard to make them into burnt and not right into sandwiches. I have just made some burnt ends for the first time and they are little drops of meat staight from heaven but over and nice thick and meaty sammie I don't know about that one.
post #9 of 15
Here in KC a burnt end sandwich is not technically a sandwich LOL...its two pieces of white bread side by side with a ton of burnt ends and some sauce on them, we just eat the burnt ends :)
post #10 of 15
Thread Starter 
cppbrian, the store is called Cash and Carry, but it's a little hard to find, here's the directions:

Get on the 405 and go in which ever direction that will take you to West Century Blvd, take the W Century Blvd West off ramp, follow it West, it will change to Avion Dr and then World Way, chose the Departures level and keep going until you arrive at The Tom Bradley Terminal, go insde and find the Air Tahiti Nui check in and buy a ticket to Papeete, Tahiti. Board the plane and then when you arrive and exit customs there will be a telephone about 20 yards to your left, give me a call at 78 44 27 and I'll come and pick you up, I'm just 5 minutes from the airport, and I'll take you to Cash and Carry. Looking forward to seeing ya! icon_mrgreen.gif

Sorry I couldn't resist, just playing with ya bro, I lived in Bakersfield for 30 years and thanks for the compliments.

mballi, made um last night - most excellent!

On a side note, I heard Pops say any temp over 212° is boiling, so I decided to smoke it at a lower temp, the GOSM maintained 228° the whole time and it was the juiciest piece of beef I have ever smoked. The difference was I normally smoke between 245°-250°, could the juiciness be attributed to the lower temp?

post #11 of 15
It could be the temp but personally I'd suspect all that fat on it was the reason for the juiciness biggrin.gif
post #12 of 15
Thread Starter 
Thank you Pineywoods, that makes sense because the chucks I smoke are stripped neked and are dry when they are finished.

post #13 of 15
Gene you can always try draping some bacon over those chucks or maybe inject or brine them.
post #14 of 15
LOL that'll be the last time I ask someone where to get something without checking to see if they are in the same country icon_redface.gif

now I guess I gotta keep lookin for a point. They gotta do something with them when they trim it off of a flat....
post #15 of 15
Thread Starter 
Pineywoods, thanks for the info, I have a chuck in the freezer, I'll try injecting it before I smoke it.

Brian, Does that mean your not coming, I'm bummed, I was hoping for could bring a ice chest full of ribs, ain't got no ribs here.

Seriously, can't you find a small, locally owned butcher shop and ask them to cut them off for you?

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