mk1 Posted March 7, 2016 Report Posted March 7, 2016 I bought 5 points. Tied 2 together and Kooked them. Leftovers went into chili. 2
MacKenzie Posted March 7, 2016 Report Posted March 7, 2016 It sure looks like you made the most of those points, delicious looking ideas.:)
dstr8 Posted March 8, 2016 Report Posted March 8, 2016 Jeez...the cubes and cubes in the bun shot make me wish for that...RIGHT NOW!
ckreef Posted March 8, 2016 Report Posted March 8, 2016 Looks good. Interesting that you tied 2 points together. Charles - Prometheus 16.5", Cassiopeia 19" TT
mk1 Posted March 8, 2016 Author Report Posted March 8, 2016 5 hours ago, ckreef said: Looks good. Interesting that you tied 2 points together. Charles - Prometheus 16.5", Cassiopeia 19" TT I wanted to prolong the cook time both for timing reasons and to go slower for more rendering. Worked out well.
mk1 Posted March 14, 2016 Author Report Posted March 14, 2016 Another grassfed brisket point cook. Sliced for sandwiches. About 2.5 pounds. 10 hours at 250
MacKenzie Posted March 14, 2016 Report Posted March 14, 2016 MK1, that point sandwich looks very tasty.:)
DennisLinkletter Posted March 14, 2016 Report Posted March 14, 2016 Always wished I could get only points for both burnt ends and for my super deluxe hamburger mix. I think tying them together was a great idea.. more volume. less exposure to airflow reduced evaporation too.. Love the Money shots!
tinyfish Posted March 15, 2016 Report Posted March 15, 2016 Excellent marbling on those points and some great meals.
