The “Point” of Beef……Pure Goodness!

[civilsmoker]

It’s fall and it’s time to get right to the point of beef…….. love it when these babies are on the shelf!

Did a 1/4 inch fat trim and diamond scored it…..saved to fat for rendering on the smoker….

Seasoned it up with the new Asian rub. Opened up the scores to get lots of rub in the cuts…..

Bingo on the RT 1250 top shelf with the pan of trimmed fat below……ran the smoker at 265…

Doing a check….INT @ 151…..oh man makes me smile….

INT 170 time to boat….

Dropped it in the boat and basted with the smoked tallow and put to bed till jello…. Dropped the CC temp to 225…..

INT @ 198 and jelly……

7.5 hr cook time, now in the oven @165 till din din…..

After 2 hours of rest time the point of beef comes home for dinner……slicing…

3/8” slice test……oh man happiness!

Just had to post another slice pic!!!!

And now the plate……a side of pan seared sweet corn and my wife’s scratch caesar and some fresh herbs…..

Now this is the “Point of Beef” for a fall Sunday afternoon!!!!

 

[Brokenhandle]

Man, that looks delicious! Doesn't help the food munchies I've had all day either! Nice job!

Ryan

 

[jaxgatorz]

Pure awesomeness!!!

 

[indaswamp]

Nicely done civil! Great pics!

 

[tbern]

Wow, looks great, thanks for sharing and all the pictures!

 

[edmonds]

Good point.
One of the best I've seen.
The texture looks fantastic. Wish I could feel it with my mouth.

 

[civilsmoker]

Man, that looks delicious! Doesn't help the food munchies I've had all day either! Nice job!

Ryan

Thanks! I do know a solution to food munchies!

Pure awesomeness!!!

Many thanks jax!

Nicely done civil! Great pics!

Thanks Swamp….I took the “day off” to just smoke and take pics! It was a good day!

Wow, looks great, thanks for sharing and all the pictures!

Thanks thern and you are welcome!

Good point.
One of the best I've seen.
The texture looks fantastic. Wish I could feel it with my mouth.

Much appreciation edmonds! It was very tasty! This is my new found brisket method…. 265 till INT 165-170 then tallow boat till 198@ 225… then rest at 165 till din din….. I’ve also been doing the same with chucks…. Simple but delivers!

 

[bauchjw]

Wow! Looks incredible! I would not stop eating that, have me drooling! Awesome work!

 

[JIMSMOKES]

My favorite part of brisket and yours looks perfect. There would be no leftovers if I was invited.
I'm jelly that cut is never available here. I'd probably max out a credit if it did. LoL

 

[Retired Spook]

That looks AWESOME! I can't wait to try your cooking technique!!!

 

[BrianGSDTexoma]

Wow does that look awesome Civil. I would love a plate of that.

 

[normanaj]

That looks outstanding!

 

[Marknmd]

Nice! Wish I could find points around here

 

[tx smoker]

Absolutely stellar cook and a beautiful presentation. Beautiful job sir!!

Robert

 

[gmc2003]

Amazing looking plate Civil, that point is on point.

Point for sure
Chris

 

[civilsmoker]

Wow! Looks incredible! I would not stop eating that, have me drooling! Awesome work!

Thanks Jed! Restraint..... I planned on limiting me to 2 slices......wonder why the slices were 1/3 to 1/2 thick....LOL

My favorite part of brisket and yours looks perfect. There would be no leftovers if I was invited.
I'm jelly that cut is never available here. I'd probably max out a credit if it did. LoL

JS, I have a hard time justifying a full brisket, but these points are perfect, since the move quickly at the GS they keep them in stock... We are lucky!

That looks AWESOME! I can't wait to try your cooking technique!!!

Thanks RS, be careful with the technique, because its addicting....it you get a good night's sleep, burn 1/2 the pellets and eat brisket for dinner without ever "waiting"!

Wow does that look awesome Civil. I would love a plate of that.

Thanks Brian, come on by and have a brisket Ceasar salad for lunch with me!

 

[civilsmoker]

That looks outstanding!

Many thanks naj!

Nice! Wish I could find points around here

Thanks Mmd! We are lucky, I see people grabbing the flat vs the point and I'm like.....ok...

Absolutely stellar cook and a beautiful presentation. Beautiful job sir!!

Robert

Much appreciation Robert! It was a fun day of cooking for sure! I need to find a way to be less busy and more smoking!!!

Amazing looking plate Civil, that point is on point.

Point for sure
Chris

Thanks Chris!, I will take that point for sure!! LOL

 

[clifish]

Now I get the point, looks great and plated to perfection. I will have to see if I can find it. Usually only see the whole brisket.

 

[SmokinAl]

That is a fantastic looking brisket!
I sure we could get just the point here, but you can buy all the flats & packers you want, but why no points?
The only points we can get here are already corned, so you get pastrami.
Al

 

[jcam222]

Made my mouth water!! Very rare to find just points around me. I’d buy them 100% of the time over whole if I could.