Wanna’ play a game called “Just the Tip”? ;)

[Jed.cook]

For Memorial Day, I’m throwing a brisket point on the mini WSM tonight. This is actually one of those pre-wrapped cuts they sell around St. Patty’s Day to do corned beef. I used a similarly packaged flat cut to make pastrami, and since they were so cheap, I grabbed a point and froze it with the intention of doing some burnt ends at some point.

I’ve done plenty of flats & whole packers, both together & separated, but I’ve never done just the deckle by itself. I soaked it for a couple hours changing the water several times to try and pull as much of the brine out as possible, then rubbed with Montreal (I know, I’m feeling lazy today) then wrapped with Saran Wrap and back into the fridge for a few hours. I’m assuming it won’t take as long as a whole packer or even just a flat would at 225, so I’m planning on putting it on around midnight tonight. Maybe 10-12 hours I’m guessing, but I left myself a big window before dinner.

Any advice is appreciated. Thanks.




-Jed

[CarrieAnn]

I’ve smoked them. I can’t really give too much advice because I can’t remember shit about it and when I looked through my old posts to refresh my memory, it seems it was an ‘everything that can go wrong will’ kind of cook. So my best advice would probably have a lot of “here’s what you don’t want to do” in it. Lol

That said, even though it was all going to Hell in a handbasket, it turned out ok. If you end up with something less than thrilling I can tell you that there isn’t much the application of a slow cooker, some beer, mushrooms and onions and a fresh bag of rolls and some Swiss cheese can’t cure. Heck, you could put cardboard in the middle of all that and still have something better than what they serve in my work cafeteria in a daily basis.


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[Jed.cook]

Ha! Thanks @CarrieAnn. I hear ya’ on the “everything that can go wrong will“ kinda’ cook. I’ve had plenty of those, especially with ribs for some reason. I like the sound of that slow cooker slop you were recommending. I’ll keep that in mind from now on as a backup. 


-Jed

[Jed.cook]

Smoked through the night at 200-225 to 150 internal temp, then foil wrapped and in a 250 oven ‘til to 204 deg. at which point it passed the “like warm butter” probe test. Sliced & cubed, skimmed fat off of drippings to mix back in with a little sauce & pop back in the oven for another hour or so to get that dark color & a little crunch.  On a hoagie roll with a little more sauce. I think Arthur Bryant would have finished his. We had to scramble for sides, so a few green beans & a salad had to do.




-Jed

[JEBIV]

Looks awesome

[randy]

   


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[Jed.cook]

Ha! I knew I could count on you, @randy. Where the hell are @Darko & @Hell Fire Grill with something borderline inappropriate to say? C’mon guys, you’re slipping. [emoji12]


-Jed

[Pat G]

That looks great.

[randy]

     


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[Darko]

5 bucks for just the tip! 15 bucks all in!!!!

How's that?

[Jed.cook]

5 bucks for just the tip! 15 bucks all in!!!!

How's that?

Sounds expensive. You must be talking in Canadian dollars.


-Jed

[Darko]

Not canadian bucks, but it is dipped in maple syrup!!!!!!