- Mar 26, 2022
- 3
- 0
Smoking just a beef point, ideas other than burnt ends?
I have the point of a beef brisket left over from pastrami. It is uncooked. I’ve got a coriander cardamom rub on it, and it’s in the smoker right now. Curious what I can do with it other than cubing and throwing tomato barbecue sauce on it and making burnt ends. Last time the burnt ends didn’t come out well. A bit fatty greasy and charred from the sugar in the sauce.
Is it possible to do something with slicing it? Would I take it to 200/probe tender still? Maybe with a chimichurri sauce? Anyone else have ideas?
I have the point of a beef brisket left over from pastrami. It is uncooked. I’ve got a coriander cardamom rub on it, and it’s in the smoker right now. Curious what I can do with it other than cubing and throwing tomato barbecue sauce on it and making burnt ends. Last time the burnt ends didn’t come out well. A bit fatty greasy and charred from the sugar in the sauce.
Is it possible to do something with slicing it? Would I take it to 200/probe tender still? Maybe with a chimichurri sauce? Anyone else have ideas?