tinyfish Posted September 16, 2015 Report Posted September 16, 2015 When I cook brisket I eat the flat first and I save the point for reheating. The point has great marbling that I just slice some up and put in a pan and reheat. The fat just melts away... 1 Quote
5698k Posted September 16, 2015 Report Posted September 16, 2015 Can I get a "AMEN!'!!!! Robert Quote
mk1 Posted September 17, 2015 Report Posted September 17, 2015 If I could buy just the point, I would.... Quote
bosco Posted September 17, 2015 Report Posted September 17, 2015 Man that looks good right about now Quote
5698k Posted September 17, 2015 Report Posted September 17, 2015 Makes me want to go to Costco...... Robert Quote
tinyfish Posted September 17, 2015 Author Report Posted September 17, 2015 Makes me want to go to Costco...... Robert Go for it!! Quote
DennisLinkletter Posted September 19, 2015 Report Posted September 19, 2015 Burnt ends made with thick French's mustard and rub that turns into a smokey, magical chewy bark with those lumps of reduced fat are what Q is all about in my book.. MK1 I hear you I'd love a big box of points! And because they sell so many flats without them, we know they should be available.. Quote
5698k Posted September 19, 2015 Report Posted September 19, 2015 Dennis, I take it you coat the pieces with mustard, then rub, then cook? Robert Quote
tinyfish Posted September 19, 2015 Author Report Posted September 19, 2015 I have yet to try burnt ends. My butcher will sell me just the point if I want since he uses brisket to make his hamburgers so what doesn't sell as a brisket gets turned in hamburgers. Quote
bosco Posted September 19, 2015 Report Posted September 19, 2015 Dennis, I take it you coat the pieces with mustard, then rub, then cook? Robert that's how I do pork, I have yet to add mustard to a brisket. Maybe I will give this a shot next time Quote
5698k Posted September 19, 2015 Report Posted September 19, 2015 I have yet to try burnt ends. My butcher will sell me just the point if I want since he uses brisket to make his hamburgers so what doesn't sell as a brisket gets turned in hamburgers. Burnt ends are meat crack..😎😎😎 Robert Quote
tinyfish Posted September 19, 2015 Author Report Posted September 19, 2015 Well who doesn't love a little crack. I have to buy a hunk of brisket point and try some brisket crack. Quote
Syzygies Posted September 21, 2015 Report Posted September 21, 2015 If I could buy just the point, I would.... I know butchers where you can. Some people actually just want flat meat, and not even the whole piece. Quote
