Greetings all. I was lucky enough to get a Whole Prime Packer a few weeks ago at Sam's for $2.39/lb! Seperated the flat for Pastrami curing (see earlier post).
Made the Point as I would a regular Brisket. First time doing just the Point, and I think this is the way I'll be doing in the future. So much easier to monitor and control meat temps, and when it was done, consistent tenderness and juicyness. Here's the pics.
Here's the full 16.75 lb Packer before trimming 7 lbs of fat off. Yeah that's a lot.
Seperated the point from the flat. Rubbed point and refrigerated overnight. Smoked for 10.5 hours at 235, wrapping in pink butcher paper once IT hit 170. Sorry no pics along the way.
The point fell into 2 pieces while I was removing from the wrap, here's the nicer piece after resting 1.5 hours wrapped at 201 IT and very tender.
All sliced up, you may be able to see it, but there's actually a slight smoke ring! I rarely get one on the MES, but it's only for appearance.
Plate shot with green beans and my wife's Italian style potatoes. Her recipe, no official name for them, she's Italian so we named it that.
This tasted great, one of the best we've made. I always do them the same way, maybe the point alone was the reason the taste was so much better than the usual? Not sure, but I will be doing just the point from here on out since it's usually just the 2 of us. Thanks for looking.
Mike
Made the Point as I would a regular Brisket. First time doing just the Point, and I think this is the way I'll be doing in the future. So much easier to monitor and control meat temps, and when it was done, consistent tenderness and juicyness. Here's the pics.
Here's the full 16.75 lb Packer before trimming 7 lbs of fat off. Yeah that's a lot.
Seperated the point from the flat. Rubbed point and refrigerated overnight. Smoked for 10.5 hours at 235, wrapping in pink butcher paper once IT hit 170. Sorry no pics along the way.
The point fell into 2 pieces while I was removing from the wrap, here's the nicer piece after resting 1.5 hours wrapped at 201 IT and very tender.
All sliced up, you may be able to see it, but there's actually a slight smoke ring! I rarely get one on the MES, but it's only for appearance.
Plate shot with green beans and my wife's Italian style potatoes. Her recipe, no official name for them, she's Italian so we named it that.
This tasted great, one of the best we've made. I always do them the same way, maybe the point alone was the reason the taste was so much better than the usual? Not sure, but I will be doing just the point from here on out since it's usually just the 2 of us. Thanks for looking.
Mike
