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Brisket point question

grege345grege345 Posts: 3,502
So I was just at wegmans and I was going to buy the point of the brisket but wasn't sure if I should just hold out for the full packer? I've done a flat before and it was good but could have been better. How would I go about just cooking the point?
LBGE& SBGE———————————————•———————– Pennsylvania / poconos


  • grege345grege345 Posts: 3,502
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • travisstricktravisstrick Posts: 4,866
    Salt and pepper rub. 275 grid temp.
    Be careful, man! I've got a beverage here.
  • SpaightlabsSpaightlabs Posts: 829
    Burnt ends!!
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
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