Brisket point question

mrw123

 I've been pretty happy with the results when I make a whole packer (still dialing in the rub), but when I smoke just the point it's been far more variable. My butcher sells me just the point, so I'd love to get it right.

I'm wondering if it would help if I stacked two points and rotated them a few times? Worth a shot? Maybe that would even out the Cook? Any thoughts? 

Thank you! 

Brisket_Fanatic

Can you supply some more details....... What issue are you having? What size, method, temps are you cooking at?

mrw123

I typically turn the point into burnt ends. I pull the packer when its done, let it rest 1-2 hours, then separate the flat and point, cube and dust the point and put the cubes back on the egg for a few hours (2?). They turn out phenomenal. Crisp bark and melt in your mouth tender.

When I try just the point (typically 3-4 pounds), the thin side of the point is overcooked (I cut that off and don't turn that into cubes) and the thick end is like rubber. If I throw the cubes back on and cook them for much longer (3-4 hours) they ultimately turn out pretty good, but nothing like the results when the point was attached to the flat.

So, if I stack two points-thin end over thick end of the other- I'd end up with a more consistent thickness. There'd have to be a price in the bark, but if I could get them evenly cooked maybe I'd be happier at the end of the process?

I'm just not sure.

I'm going to try a few more and if I can't get it right I'll just stick to whole packers.

Thanks.

Brisket_Fanatic

Can you tie it so its a more uniform shape? Otherwise I would put them fat down to help protect them a little, otherwise tying two together is good idea!

mrw123

I'll give it a shot and will report back.

danv23

mrw123 said:

I'll give it a shot and will report back.

Please do.  I've got a point sitting in the freezer, waiting....

mrw123

Two points-each just under 4 pounds. Rubbed, stacked, tied together. Now on at 250. Hoping for good things.

mrw123

mrw123

Rotated multiple times to try to make sure it was cooked evenly.  Pulled them after 9 hours at about 195. Rested one hour, then cubed, dusted with more rub, and now back on for two more hours. Sor far I'd have to say this was a successful experiment. They are much better than my previous attempts. Final product still pending

logchief

Looking great so far, standing by for the good stuff

Scottborasjr

I need so much help with brisket, the product tastes fantastic and is moist etc. But I can never get the Point to cube or the flat to slice more then 10-12 slices. I'm pretty sure I'm cutting against the grain in both situations, I guess I'll just have to keep trying......

mrw123

I consider the test a success. This is how I'll do it when I want to smoke just a point.  I am still searching for THE rub though. The quest continues.

danv23

How would you cook a single point? Just curious.

gamason

Try the Oakridge Black Ops next time. It is a favorite of mine. The food looks excellent!

buzd504

Those looks successful to me.  Awesome.

lousubcap

@Scottborasjr-not to hi-jack this thread but the Aaron Franklin Payoff video (linked here) https://www.youtube.com/watch?v=sMIlyzRFUjU does a great job of answering the "How to slice a brisket" question.  Warning-he does not do burnt ends.  FWIW-

mrw123

danv23 said:

How would you cook a single point? Just curious.

I don't think I would. I just haven't had great success. If I couldn't find a second point so I could stack them, though, I'd plan on the cubes from the thickest  part of the muscle spending a LONG time back on the egg to try to render out as much fat as possible to get it tender. And I'd keep it on until I was  sure they were tender. Good luck! 

mrw123

gamason said:

Try the Oakridge Black Ops next time. It is a favorite of mine. The food looks excellent!

Will do. Thank you!