Brisket point beef chunks

[caz]

So my wife bought some brisket point chunks from H-E-B before closing on a good deal, any tips on cooking these?? Seem to be just burnt ends ready to cook. Was going to smoke some ribs tomorrow and was thinking about just throwing them in a pan next to them for a while?? Cheers

[Smoking Piney]

Sounds like burnt ends to me.

Pitch them in with the ribs and see how they turn out.

Might take a little longer than the ribs to render.

[Rambo]

That’s different for sure. How large are the pieces?

[caz]

Probably 2”x2” some a little smaller.. Thinking it might need some liquid in with it ? Will try to post a pic in a few

[bsooner75]

Interesting. Curious to see how this turns out.


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[Chasdev]

If you cook them low and slow they will take 8/10 hours, if you cook them hot and fast they will take 5/6 hours.

[Rambo]

Probably 2”x2” some a little smaller.. Thinking it might need some liquid in with it ? Will try to post a pic in a few

I wish KAM would see this but I’m going to say cover with rub and lay on a sheet of heavy foil and smoke for 2 or 3 hours then transfer to a small 9x13”ish pan with 1/8 inch of beef broth in pan covered with foil for another hour or so then open and put on your sticky sauce choice and take off foil until that becomes tacky but not scorched. Just my guess Buddy

[bsooner75]

Probably 2”x2” some a little smaller.. Thinking it might need some liquid in with it ? Will try to post a pic in a few

I wish KAM would see this but I’m going to say cover with rub and lay on a sheet of heavy foil and smoke for 2 or 3 hours then transfer to a small 9x13”ish pan with 1/8 inch of beef broth in pan covered with foil for another hour or so then open and put on your sticky sauce choice and take off foil until that becomes tacky but not scorched. Just my guess Buddy

Pretty solid advice. Biggest concern would be drying them out. Just keep an eye and when they get the bark / color you want that’s when they get wrapped up. Be sure and probe for doneness as well.


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[k.a.m.]

We save our points and trimmings from comp briskets then freeze them. My wife makes carne Guisada with them and it is awesome.

[k.a.m.]

Probably 2”x2” some a little smaller.. Thinking it might need some liquid in with it ? Will try to post a pic in a few

I wish KAM would see this but I’m going to say cover with rub and lay on a sheet of heavy foil and smoke for 2 or 3 hours then transfer to a small 9x13”ish pan with 1/8 inch of beef broth in pan covered with foil for another hour or so then open and put on your sticky sauce choice and take off foil until that becomes tacky but not scorched. Just my guess Buddy

This is a good plan but if you have a beef jerky tray place them on that and watch them. Once they start to bark up go to the covered pan with a little liquid and tender them up. Then sauce them and let them get sticky.

[Rambo]

Probably 2”x2” some a little smaller.. Thinking it might need some liquid in with it ? Will try to post a pic in a few

I wish KAM would see this but I’m going to say cover with rub and lay on a sheet of heavy foil and smoke for 2 or 3 hours then transfer to a small 9x13”ish pan with 1/8 inch of beef broth in pan covered with foil for another hour or so then open and put on your sticky sauce choice and take off foil until that becomes tacky but not scorched. Just my guess Buddy

This is a good plan but if you have a beef jerky tray place them on that and watch them. Once they start to bark up go to the covered pan with a little liquid and tender them up. Then sauce them and let them get sticky.

And there you have it

[bsooner75]

We save our points and trimmings from comp briskets then freeze them. My wife makes carne Guisada with them and it is awesome.

One of the best dishes ever


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[caz]

We save our points and trimmings from comp briskets then freeze them. My wife makes carne Guisada with them and it is awesome.

Decided to go this route bc of the weather we had in the Conroe area. I seared the meat, put in the crockpot with some beef broth, crushed tomatoes, spices and pickled jalapeños. Turned out amazing, the family destroyed it. Thanks for the tips peeps!

[Rambo]

[k.a.m.]

We save our points and trimmings from comp briskets then freeze them. My wife makes carne Guisada with them and it is awesome.

Decided to go this route bc of the weather we had in the Conroe area. I seared the meat, put in the crockpot with some beef broth, crushed tomatoes, spices and pickled jalapeños. Turned out amazing, the family destroyed it. Thanks for the tips peeps!

I am glad it worked out for you. .
Another favorite is chili or crock pot roast with the ranch dressing powder I think it is Mississippi roast
https://belleofthekitchen.com/mississippi-pot-roast/
Brown your chunks first though for this.