Re:
[email protected]
David Harmon wrote:
The point cut inferior? NOT! It's fattier, yes. That means longer cooking to
render out the fat, which will almost all render and baste the meat with
incomparable deliciousness in the process. It will also take longer to cook
and come to temp for this reason, since moisture is given off in the process
and that takes up a lot of the heat energy. Barbecuers know this part as
what makes burnt ends. Often the point is separated from the whole brisket
when the flat is cooked, and reseasoned and put back in the smoker. That's
what gives it the lovely char and the term burnt ends. However commercial
barbecue operations will often use the unsliceable, thin, and odd sections
of the flats which tend to overcook a bit and call that burnt ends, which
is, well, sacrilegious. Properly prepared, the point is pure heaven.
Don't be afraid to trim some of the fat cap from the point if it still
remains, and to roast it in your oven for a bit after boiling to firm it up
and render out more fat. I think you'll like the results.
MartyB
