Smoking just a beef point, ideas other than burnt ends?

[stevehollx]

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?

 

[smokerjim]

I would go to probe tender , slicethat sucker and eat it but that's me. You could make some chili with it.

 

[golfpro2301]

Thick slices for sammies
Cubed for chili
When done put in crock pot with juices until shreds for tacos
Vac seal and put in refer for 24 hours. Then use slicer ultra thin for sammies
Slice thin and use in homemade sushi

 

[thirdeye]

Welcome aboard.
Well, burnt ends don't have to be saucy and sugary, and they are cut into pieces for ease of eating since they are rendered and super tender. Click photo to supersize.


That said, I make a dish called 'Cajun rice and gravy' (which always includes some sort of meat, traditionally it's shredded beef) and using uber-tender point meat works great for this meal. There are recipes all over the internet.

 

[SmokyMose]

Heck, I'd just slice it and put between a couple of slices of bread! If there is leftover try warming up with some brown gravy and have with mashed potatoes....

 

[stevehollx]

Thanks! Gave me the confidence to slice it. Brought it to about 200 and it was probe tender.

It was a bit tough—maybe didn’t take it far enough, but the feedback was really good and it disappeared with 16 people, so I’d say it went over well.

 

[1MoreFord]

Try turning it into some cubed "beef tips" and gravy (or noodles).

 

[SmokinAl]

That is the best part of a brisket, IMHO.
So you can slice it, cube it, or freeze it whole.
I would use it cubed in chili, bean or pea soup, or any dish that required well done meat.
We usually use the point for pastrami & the flat for regular smoked brisket, or corned beef.
Al

 

[stevehollx]

We usually use the point for pastrami & the flat for regular smoked brisket, or corned beef.

Next time I do pastrami, I may just make pastrami with both sides since I think I may just always prefer pastrami to 'normal' brisket. I guess the question is if it should be pickled & smoked as two separate muscles or in one piece. Imagine pickling separately allows the cure to penetrate better, and then if you want both muscles you can just mix and match various slices in the sandwich. Probably will do 2 separate pickles next time I do it.

 

[SmokinAl]

Next time I do pastrami, I may just make pastrami with both sides since I think I may just always prefer pastrami to 'normal' brisket. I guess the question is if it should be pickled & smoked as two separate muscles or in one piece. Imagine pickling separately allows the cure to penetrate better, and then if you want both muscles you can just mix and match various slices in the sandwich. Probably will do 2 separate pickles next time I do it.

If we are making pastrami, we always separate the two. I think the best pastrami is made from the point. I also think the best corned beef is made from the flat. But you can experiment & see what you & your family like the best & go with that.
Al