Double Points Day

[Jerome D.]

Hi fellow TVWBB'ers...

I cooked a couple of point cut briskets yesterday, one for eating and one to be frozen for future use. They were done on my red Performer using Texas post oak and seasoned with just salt & pepper. Here are some photos:

Raw point cuts, roughly 8 lbs each, placed on the grates...



Action shot, 4 hours into the cook...



Some pics of the finished point. Ooops...I inadvertently cut it with the grain instead of against it. Oh well, it was plenty tender and tasted just fine. Thanks for looking!

 

[Tony R]

Absolutely beautiful!!!!

 

[NeilH]

I concur ^. This is perfect looking.

 

[Dave Atwater]

Beautiful brisket.... what is "post oak"?

 

[Robert T]

Doing a flat today. Hope mine looks that good!

 

[Paul Kastner]

Post oak? Brings up thoughts of old fence posts. Wonder what it really is. Great looking briskets.

 

[Jerome D.]

Hi Dave & Paul,

Here's a brief description of post oak from where I bought the wood...

http://www.fruitawoodchunks.com/postoak.html

 

[Bill Schultz]

That is one beautiful piece of heaven right there. Well done Jerome

 

[Dave Atwater]

Post oak? Brings up thoughts of old fence posts. Wonder what it really is. Great looking briskets.

The website certainly implies just that... the bourbon barrel oak sound mighty interesting too.

 

[Tim McCann]

Nice and juicy!

 

[Gregory R]

A thing of beauty!!

 

[Gene Brownson]

Jerome no matter how you slice it, that is one great looking cook...with or against the grain.

 

[Jerome D.]

Thank you all for the compliments, much appreciated!

 

[John Solak]

Mouthwatering points!!!! I wish I could find just the points

 

[Bob Mann]

That looks great Jerome!

 

[Dwain Pannell]

Nice cook. Did you buys the points or butcher them from a packer?

 

[Jerome D.]

Nice cook. Did you buys the points or butcher them from a packer?

Hi Dwain,

I bought the points from a local butcher shop. I've pretty much given up on flats as a result of too many failed cooks (i.e. dry).

 

[JasonQuevada]

looks amazing!

 

[Dwain Pannell]

Hi Dwain,

I bought the points from a local butcher shop. I've pretty much given up on flats as a result of too many failed cooks (i.e. dry).

Very cool.

 

[Gary S]

Great cook Jerome. Hope you saved some of the liquid. I love brisket point.

You do have to wonder what happens with the points as you either see full packers or flats being sold. I have never seen a brisket point offered for sale. They must just grind them for hamburger.