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Brisket question
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Shishkaknob
Posts: 114
I picked up two brisket points. Each weighs approximately 2 pounds.
I know that they'll cook a lot more quickly than the whole brisket but I was wondering how much more quickly if anyone has any experience cooking a couple of small points like these.
I plan on dusting them up with some steak rub and some turbinado sugar and then slowly smoking them at 250-275dome until they reach 195 or so. Indirect with an inverted plate setter and a drip pan.[p]I'll post some pictures when I start prepping them.[p]Cheers...and thanks in advance for your guidance.[p]John
I know that they'll cook a lot more quickly than the whole brisket but I was wondering how much more quickly if anyone has any experience cooking a couple of small points like these.
I plan on dusting them up with some steak rub and some turbinado sugar and then slowly smoking them at 250-275dome until they reach 195 or so. Indirect with an inverted plate setter and a drip pan.[p]I'll post some pictures when I start prepping them.[p]Cheers...and thanks in advance for your guidance.[p]John
Comments
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Shishkaknob,
Are you sure they are points not flats? I can't find brisket points in any super market. The flat is normally used to smoke if you are not using the whole brisket. I don't have any experience with small points. Good luck, Tom
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Bajatom,[p]Yup. Points. They are labelled as points anyway.
I'll post some pics.[p]John
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AZ Traveler,[p]Thanks much. I'll try that. I'd imagine that they'll take a bit less than the 7 hours as they are about half the size of the 4 pound flats described in that post.[p]Wish me luck.[p]John
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Shishkaknob,
Also forgot to mention I used a plate setter and 1 chunk of hickory and 1 chunk of mesquite
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
Shishkaknob,[p] The flats have a lot more fat. I would keep the dome at about 230 for points. Specially if it's CDN beef. Maybe even inject.[p]Steve
Steve
Caledon, ON
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Happy Trails~thirdeye~Barbecue is not rocket surgery
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