Dustin Dorsey
TVWBB Hall of Fame
I went to my butcher the other day to pick up some sausages, ground beef etc, and saw a prime brisket point sitting in the case. It's super rare to see a point only. All I can surmise is that some monster had the butcher trim the best part of the brisket off because he only wanted the flat. I wasn't going to let that beauty go to waste. Not on my watch! So I've got a 3 lb hunk of Aspen Ridge prime all natural brisket I need to figure out what to do with.
I'm thinking burnt ends. I typically cook whole packers and serve them carved Central Texas Style. I have no idea what the timing for a 3 lb point as far as length of cook at 275 would be. Any ideas?
I'm thinking burnt ends. I typically cook whole packers and serve them carved Central Texas Style. I have no idea what the timing for a 3 lb point as far as length of cook at 275 would be. Any ideas?