Mostly point end brisket cut (I think) - any difference in cooking?

nick50

Thanks to your help on the forum, I've been able to do some good cooks - particularly ribs, chicken and a couple of brisket flats.   I'm working my way up to doing a "full" brisket this Christmas, but today I got my butcher to cut me half, this time from the point end, so I am hoping this is mostly the point.  Have I got it right? And if so, are there any differences in the way I need to cook this compared to a standard one?  Thanks for your help

lousubcap

Below is a descriptive pic.  Yours looks like more point than flat although the point trim job does cloud the picture.  Regarding cooking, the high fat content of the point means you need to let it run into the low 200's (I would venture 205-210*F) to get a good amount of the fat to render.  It will probe like buttah long before you get to that temp.  FWIW-
Hopefully others will be along.  

Foghorn

Yeah, @lousubcap is  - as usual - correct.  That looks like a very well-trimmed point.   If I hadn't read his comment, I would have advised you to cook it until it probes well.  But his advice makes sense because when cooking a whole packer, the point usually gets hotter than the thickest part of the flat which is the area that takes the longest to get tender - and is usually about 10 degrees cooler than the point.

With that little fat, I'd be tempted to wrap it in something (butcher paper or foil) when the bark looks good - which is usually after it comes out of the stall at a meat temp of about 170 or 175.

Woodchunk

Very helpful thread, thanks

nick50

Perfect.  Thanks for the help.  I will wrap as advised.  That diagram was really useful, as I hadn't expected the point to run over the top of the flat.  When you slice it, would you separate the point at the top from the flat at the bottom, or would you slice straight down?

lousubcap

Watch the below as it takes all the mystery out of slicing a brisket.  Slice on demand as it will dry out before your eyes.
https://www.youtube.com/watch?v=sMIlyzRFUjU  

nick50

Thanks  - that's useful.