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Brisket -- Flat vs Point?

I have heard many of you say that it's better to cook the entire brisket.  But with them coming in at 10-15 lbs I typically don't have time to cook that long.  Isn't the point the better piece of meat over the flat?  I saw my local store had point only this wk-end coming in at 5-7lbs.  You guys have any experience cooking just the point.  I typically see just the flats but this time they had some point only.


Thanks guys!

XL Egg Owner Since Dec 2013 - Louisiana

Comments

  • SGHSGH Posts: 21,319
    corey24
    Brother jump on that point now!! If you have never cooked just the point there are many fine folks on here that will be more than glad to give advice. Myself included.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • GATABITESGATABITES Posts: 1,230
    The point meat is killer compared to the flat. When I cooked my first packer I was pissed i hadn't done it sooner. The meat is so flavorful as it has a higher fat content than the point. 

    Get the point and smoke it up. I have heard the the packer brisket cooks better than just the flat. It is less likely to dry-out. Im sure the vets will chime in. 
    XL BGE 
    Joe JR 
    Baltimore, MD
  • Never done just the point. Always packers. My guess is its as you'd expect. Delicious!
    Large BGE -- Greensboro!


  • I feel a packer is your best bet, regardless of how much meat you desire.  The flat and point meat are simply different.  I like a perfectly cooked flat that is sliced....but I also feel it cooks better when attached to the point.   Get yourseld a food saver and cook a big one.

     

    -SMITTY     

    from SANTA CLARA, CA

  • corey24corey24 Posts: 349
    edited February 2014
    Like to hear from some of guys that have done point only and how it turned out. Also how you did it....temps, cook method, etc

    XL Egg Owner Since Dec 2013 - Louisiana

  • SGHSGH Posts: 21,319
    corey24
    Here are a few tips. I like to smoke them at 225-250. This just seems to work well for me. I use either oak or a 50/50 mix of oak and pecan. I cook to a internal temp of 150 then wrap. This is not a must just something i like to do. Once wrapped I cook until tender not time. I have seen this be as low as 180 and as high as 203 just depends on the meat. Rub that point with your rub of choice and get to cooking my friend!!!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • dldawes1dldawes1 Posts: 2,022
    +1 on point tasting eggcredible....(is that a new word ??)

    I have done a couple 4# points and at 350 dome for about 5 hours, they have come out pretty consistent and delicious. I like to pull of the egg at around 170 IT. FTC for at least an hour.

    I cooked one a little longer to 190 IT and it tasted like roast.

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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