Huge sucker for marbled red meat, no matter the cut. Saw these at HEB and couldn’t resist for the price (seems like an ok deal?)
Having a dilemma on how to cook this though! I was hoping for just a nice barky bite without taking them all the way to burnt ends.
Does anyone have any suggestions? I have a Traeger & a sous vide. I am open to both options. Thanks!
by Forever-Brokey
3 Comments
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First off, I have never seen brisket points sold like that. They certainly don’t do it at any of my local stores.
Anyway, I’d probably smoke them.
Brown them in a skillet and then braise them in the oven in a red wine reduction.