I'll try not to drag his out. I was sitting in the Kansas City airport waiting for my last connection in front of an airport "BBQ" place after a week long sentence in Vegas. I called mama to get an inventory of the garage freezer. She is the purveyor of garage inventory. "What's in there I can smoke on Sunday?" immediately she said "i see brisket point"
I'm now seeing a batch of burnt ends and asked her to put it in the thawing drawer of the inside fridge.
After a 12 hour time zone nap I went to see what I was working with from the thawing drawer. Pulled the meat out and read the label. Corned beef brisket point. Crap, time to tack starboard as we are then having pastrami.
I've always used corned beef brisket flat as I've read point might be too fatty.
Fast forward to excess fat trim and desalination, making my pastrami rub and getting WSM ready for an 8 hour cook. WSM with Kingsford Pro and post oak wood chunks. meat on unil 165 IT with steady temps around 260-ish
Tightly wrapped in butcher paper and back in to go to 203 IT. Whole wrapped bundle into cooler for rest, the into fridge to chill and slice.
I closing I will use point cut again. it was awesome.
I'm now seeing a batch of burnt ends and asked her to put it in the thawing drawer of the inside fridge.
After a 12 hour time zone nap I went to see what I was working with from the thawing drawer. Pulled the meat out and read the label. Corned beef brisket point. Crap, time to tack starboard as we are then having pastrami.
I've always used corned beef brisket flat as I've read point might be too fatty.
Fast forward to excess fat trim and desalination, making my pastrami rub and getting WSM ready for an 8 hour cook. WSM with Kingsford Pro and post oak wood chunks. meat on unil 165 IT with steady temps around 260-ish
Tightly wrapped in butcher paper and back in to go to 203 IT. Whole wrapped bundle into cooler for rest, the into fridge to chill and slice.
I closing I will use point cut again. it was awesome.
