Brisket's Crown End

[SlowSmoked]

Hey Guys

Thanks for the password reset. Bill, just curious what do you and your team do with the big crown end after you've pulled the flats out? Saw your article on briskets in your newsletter. Lot's of great meat hidden up in those fat layers.

Have a great week!

Slowsmoked
:?:

[texasbill]

Slow Smoked:
You are correct, anyone not doing something with the point of the brisket is, in my opinion, missing out on the finest part of the brisket. The flavor here is fabulous. Alot of folks just get rid of it but that is a waste. I slice it up or chop in up and use it in a bunch of things. It works in chili, in your BBQ sauce, in beans, there is just no end (that is a pun) to it.

Let us know what your favorite ideas on using the point are.

Bill
TexasBBQRub.com

[Qcrew]

Great in beans and chopped beef sandwiches. After you cut the flat out, put the point back on the pit and cook it about 2-3 hours. Slice it up in about 1" cubes and you have the classic "Burn't Ends". Chpped up in tacos are really good too.

[texasbill]

Great idea. And never thought about putting the ends back on the pit to make those burn't ends. Great stuff, thanks. Seems like the point disappears as fast as the flat in most cases. I love that cut of meat.

Bill
Texas BBQ Rub

[jeepman]

I'm a little confused as to what is the "point end"? Crown end? What is a flat? I'm new to smoking so the terminalogy is a little confusing. Thanks in advance for your help.

[txbbqcarrie]

If you lay a brisket down the point end is the thickest end of the brisket and is in the shape of a little mountain. Opposite of that is the brisket flat. This is just a beginners guide...hope this will help you out!!!

[Qjunkie will]

I either use it for chopped beef or beans too

[Texana]

The naming system is a little awkard.

Texana

[Qjunkie will]

Whats the matta too confusing for ya!