Advice/Recipe/Method for Brisket Point Please

danv23

Hi folks,

I bought a brisket point and froze it intending to make burnt ends, but now I've decided I want to smoke it, cube it, and throw it in Chili. I can't help but think the tapered ends will dry out and burn.  If you've cooked just the point before and loved it, could you please pass along your method?  Details appreciated, and tank you!

Brisket_Fanatic

The point is well marbled but if you want it to cook uniform then try tying it up to a uniform shape. Otherwise just put it in a V-Rack and cook until done, then cube and into chili it goes.

danv23

Brisket_Fanatic said:

The point is well marbled but if you want it to cook uniform then try tying it up to a uniform shape. Otherwise just put it in a V-Rack and cook until done, then cube and into chili it goes.

Sounds like a plan brother. Any internal temp I'm shooting for?

Eggcelsior

danv23 said:

Brisket_Fanatic said:

The point is well marbled but if you want it to cook uniform then try tying it up to a uniform shape. Otherwise just put it in a V-Rack and cook until done, then cube and into chili it goes.

Sounds like a plan brother. Any internal temp I'm shooting for?

Start probing at 190ish. Done when it's "like butter".

danv23

Eggcelsior said:

danv23 said:

Brisket_Fanatic said:

The point is well marbled but if you want it to cook uniform then try tying it up to a uniform shape. Otherwise just put it in a V-Rack and cook until done, then cube and into chili it goes.

Sounds like a plan brother. Any internal temp I'm shooting for?

Start probing at 190ish. Done when it's "like butter".

Thanks Eggcelsior. I won 1st place in a neighborhood chili cookoff throwing a pound of smoked porkbutt and a little sweet baby rays in my normal 2nd place recipe.  Gonna go beef this year and see what that'll do!