Brisket point

[Scott T (Odirom)]

Ok, I just did a packer yesterday. To be honest I was dissapointed with the point. It was gnarled with fat to the point that it was almost no salvageable meat.

I know that they can smoke at different rates, but what do most people do with the point? Just cook it into oblivion to render out all that fat?

Or did I just get a REALLY bad example?

Thanks.

 

[Craig Castille]

Some point meat can be really fatty. I've tried further rendering with and without sauce, but never really liked the final results, or thought it wasn't worth the extra effort.

So, I don't serve the point meat when I serve brisket anymore. When the brisket is done, I separate the point and freeze it for later use....

The point meat is great in chili, stews, rice dishes, etc.

 

[K Kruger]

I'm with craig. I always save it. Makes a great filling or sauce for enchiladas or chili addition (the latter with dried mango), sauce for pasta, chili 'Colorado', and Q soup--the list is endless.