Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I have noticed that most of the time you will see the brisket flat at the grocery store but never the point. Is there another name for the point and I'm just missing it? Sorry if this is the wrong forum to post this question.
what u want is a packer-has the point on it-but do u want a left or a right?study shows beef spend most of there time on the left side I think-hold the packer in the arm and see which way the point turns-I may be wrong but right is leaner than left.
If the grain runs parallel to brisket long ways- you get more cuts against the grain of the meat -important for competition etc. and cutting the meat against grain makes it easy to chew- as its tenderer-doesnt help if cooked improperly.Alot of brisket grain runs like this in stores \ perfect for cutting would be - . Many people have never put the probe in the point and cooked till 200-205 and sliced this--they usualy do whats called burnt ends with point of brisket.The point cooked till 200- 205 and sliced- has similiar characteristics of a corned beef point- cut for sandwiches -try it please.
Big Green Egg.Its a ceramic smoker whos design originated in japan long time ago.They cook hotter 275-300 for smokes but most people never try these ranges-which i do and i dont have a BGE.The ceramic insulates smoker so less fuel more consistent temps-not cheap but they are sweeet.
Oh ok, yeah I seen one of them on ebay not too long ago. I was doing a search for smokers. Pretty cool lookin. By the way, the package for that point cut I just added, I ATE IT. Yeah, the whole thing. I cant help myself when it comes to corned beef. Its like crack to me LOL