Just got my first smoker

[MileHighGrowler]

(11-15-2021, 10:52 PM)michaelsean Wrote: I have no idea about buying half a steer, but how does half a steer not come with a full brisket?  What did he do with the point?  Was it part or f another cut?

The best flat I’ve made so far is when I overcooked the point. The two were ten degrees apart.  I had the point at 205 and the flat was only 195. I ran the flat to 202 and was scared to check the point. The point just fell into pieces but it tasted good. The flat was as moist and tender as I’ve made in my short time.

I'm not entirely sure what happened to the point.  It could have ended up in a roast of some kind, or ground down into burger meat.  My side was 377lbs hanging weight so there were a lot of cuts and roasts I'd never even heard of before (like a Pikes Peak roast?).  The few other people I know who got their sides from the same rancher and processer ended up with the same brisket situation as me.  I also know people who got sides in 2 other states around the same time, and their briskets were also done that way.  So there appears to be some odd standard.  Either that or the processers just steal everyone's points