May I Have Your Opinion

[JRAiona]

I wasn't sure whether this was the correct place to post this. I purchased this at Sam's and it is labeled as a flat. Am I mistaken or do I see a point here ?

 

[JimK]

Looks like a whole brisket to me.

 

[Tom Jordan]

No, you're not missing the point.

 

[Rich Dahl]

I'll get right to the point. Got to agree with you on that one.

 

[JRAiona]

That's what I thought. I've only cooked a flat up till now and was going to do Chris' HH brisket cook for this. If I wanted to make burnt ends with the point would I seperate it after the 30 minute rest then reapply the rub and put it back on the the cooker?

 

[Cliff Bartlett]

When I do a whole brisket, I separate the point after smoking. I let it rest for about 30 minutes. Usually I do the burnt ends at a later time. I cube the point and vac seal and either freeze or refrigerate depending how long it will be until I do them. When I decide to have them I thaw if frozen, season and add my bbq sauce of choice. I put them back on the smoker at 225 and give them another hour. I've never been disappointed.

 

[JRAiona]

Thanks Cliff.

 

[Enrico Brandizzi]

Im not expert as Y'All but I do see a point right there.

 

[Dustin Dorsey]

I've gotten one of those from Sam's before. It's probably not the whole point but there is definitely some point meat on there. Mine was also labeled as a flat.

 

[Edison W]

Hope I'm as lucky on Friday. Plan on picking up a brisket flat on Friday, from Sam's and attempting my first brisket cook!!!