Advice/Recipe/Method for Brisket Point Please

danv23

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!