Cooking just a brisket point.

gmac

I bought a brisket flat the other day. Trying to lose a bit of weight but really wanted brisket. So I just got a flat. 

But when I went back past the meat counter, the point from the brisket was sitting there, all wrapped up and priced at HALF the cost of the flat. I asked the butcher why and I was told, because it had a lot more fat and people didn't want that. Wow...ok well I grabbed it and popped it in the freezer. Now here in my part of Ontario, Canada brisket is a rarity, usually has to be ordered etc so I am not surprised that he wasn't thinking smoker but anyway, good deal for me (well, compared to all of you guys posting Costco primes at $3.50 maybe I should say I didn't get F'd over quite as bad as usual)

So for the long weekend next week I'm gonna do it up for burnt ends. I haven't done a point alone so is there any special tricks or tips you would have to get nice moist burnt ends out of it?  Will be using a water pan below like usual but anything else given that this doesn't have any flat under it?  I'm gonna put it on early and smoke until it's butter at 250-275, it's a weekend so we will eat when it's ready, no deadlines but will this be a quicker cook than usual given that it's smaller?

Any advice would be great. 
Thanks. 

keener75

I will be watching this thread closely. We were at St Jacobs Farmers market just north of Kitchener yesterday and a sign labeled "Beef Brisket" caught my eye. Like you said, brisket is a rarity in Ontario and I am a brisket rookie. I don't even know if it's a flat or point but I do know it is not both. 
Have you bought a brisket near Mt Elgin before? Will your local grocery store order it in for you? The price of beef these days is outrageous so I've been too scared to try it yet.

JohnInCarolina

Use a drip pan, not a water pan. The latter just delays the cook time, and won't really add moisture to the brisket in the end.

gmac

keener75 said:

I will be watching this thread closely. We were at St Jacobs Farmers market just north of Kitchener yesterday and a sign labeled "Beef Brisket" caught my eye. Like you said, brisket is a rarity in Ontario and I am a brisket rookie. I don't even know if it's a flat or point but I do know it is not both. 
Have you bought a brisket near Mt Elgin before? Will your local grocery store order it in for you? The price of beef these days is outrageous so I've been too scared to try it yet.

I got mine from the local Independant in Ingersoll but I have also gone directly to Norpac in Norwich when I needed a bunch. No deals there, even though it's direct from the packer but I know Imcan always get them when needed. Most grocery stores will order it in for you but you end up with the one they have delivered, not able to pick through and look for a better quality one. It's nice when they are nice and floppy. 

gmac

@SGH @The Cen-Tex Smoker
Can either of you guys give me your thoughts?  Time to cook guesses in particular. 
Thank you. 

SGH

gmac said:

@SGH @The Cen-Tex Smoker
Can either of you guys give me your thoughts?  Time to cook guesses in particular. 
Thank you. 

Ask and so shall you receive my friend. A quick question for you first, how much does the point weigh?

gmac

Just weighed. 7.5 lbs. Thanks so much for the advice...again. 

SGH

gmac said:

Just weighed. 7.5 lbs. 

At 275 degrees, it should take right around 4 hours give or take a little. Now that will depend on several things like how well you maintain temp, what grade and/or quality it is. A point seperated from the flat will cook a tad faster than an equal size point still attached to the flat when all other things are equal. My time suggestion should be used as a general guide, not a exact cooking time. However basing it on my own personal experience, it should be pretty close. 

bgebrent

SGH said:

gmac said:

Just weighed. 7.5 lbs. 

At 275 degrees, it should take right around 4 hours give or take a little. Now that will depend on several things like how well you maintain temp, what grade and/or quality it is. A point seperated from the flat will cook a tad faster than an equal size point still attached to the flat when all other things are equal. My time suggestion should be used as a general guide, not a exact cooking time. However basing it on my own personal experience, it should be pretty close. 

Bet on this.  Despite his limited experience he usually guesses right

The Cen-Tex Smoker

gmac said:

@SGH @The Cen-Tex Smoker
Can either of you guys give me your thoughts?  Time to cook guesses in particular. 
Thank you. 

Scottie has you covered. Glad to help if you need me. 

The Cen-Tex Smoker

First- a 7.5 lb "point only" is enourmous. Kinda makes me wonder what you really have. And For the record I would have said 5+ hrs but we are all making this up as we go . I find 1 hrs per lb at 260 but the point cooks faster than the flat. Call it 4-6 hours and start checking for tenderness with a probe around 190. Should be ready Between 195 and 203. 

Biggreenpharmacist

bgebrent said:

SGH said:

gmac said:

Just weighed. 7.5 lbs. 

At 275 degrees, it should take right around 4 hours give or take a little. Now that will depend on several things like how well you maintain temp, what grade and/or quality it is. A point seperated from the flat will cook a tad faster than an equal size point still attached to the flat when all other things are equal. My time suggestion should be used as a general guide, not a exact cooking time. However basing it on my own personal experience, it should be pretty close. 

Bet on this.  Despite his limited experience he usually guesses right

Yeah he's usually pretty good with his lucky guesses. 

Thatgrimguy

I'd go about 2 and half hours after probe tender.  You really need to pick it up and feel it, more than anything else in bbq. Probe will lie on the point. 

The Cen-Tex Smoker

 Probe will lie on the point

You mean temp or feel? I never measure temp in the point but I do gage the feel with a probe. 

Thatgrimguy

The Cen-Tex Smoker said:

 Probe will lie on the point

You mean temp or feel? I never measure temp in the point but I do gage the feel with a probe. 

Temp always lies. I just mean the probe like butter. I have to go well past the butter feel before a point renders. I find the point feels done well before the flat, but often times isn't rendered even when the flat is done. But if you pick it up and jiggle it I can tell easier.

If I take a point and cook it till right when it hits probe tender, it will be way too fatty for me.

The Cen-Tex Smoker

Thatgrimguy said:

The Cen-Tex Smoker said:

 Probe will lie on the point

You mean temp or feel? I never measure temp in the point but I do gage the feel with a probe. 

Temp always lies. I just mean the probe like butter. I have to go well past the butter feel before a point renders. I find the point feels done well before the flat, but often times isn't rendered even when the flat is done. But if you pick it up and jiggle it I can tell easier.

If I take a point and cook it till right when it hits probe tender, it will be way too fatty for me.

Got it. I do the same. The point has to feel almost like air with a probe for me. Way different than even the best flat. 

Focker

4 hours seems WAY too short for a 7.5lb beast of a point, for burnt ends.  And I'm far from a brisket dictator.  

smokeyw

When I cook in competitions, I always separate the point and the flat and cook separately. They are done at the same time 90% of the time. I do wrap at about 160-165 internal. FYI, my packers are always 18-20 Lb. Wagyu.

SGH

The Cen-Tex Smoker said:

First- a 7.5 lb "point only" is enourmous.  And For the record I would have said 5+

I agree, that is one heck of a large point. I also agree to complete the burnt ends he will be in the 5 hour window. However I was suggesting that he would be real close to being ready to cube it in the 4 hour time frame. If he holds a steady 275, that should be real close.

gmac

Thanks guys. Really appreciate it, yes the point is huge. The whole brisket was about 18 lbs. Plus this is still frozen so I probably have a lb of trimming to do since I believe the dekel etc was cut to the point size. 

I will post the cook and thanks again all.