Brisket Questions... need feedback.

MCRyan

I normally do a full packer and nail it nine out of ten times.  With left overs a plenty, I picked this up today:



The grocery had a bunch of flats and points separated.  I’m a point fan and thought, “why not?”   

1.  Will it cook faster than a full?  I expect so.

2.  The side where it would have connected to the flat was cut straight, which created a “flap”. Instead of laying it over, I kept it laying over the meat like it would normally be.  Is that okay?   I assume so.  

Any feedback, help, insight is appreciated!!!  Thank you all. 

lousubcap

I have been down the point only road once in the past few months (bought from Porter Road-a great source).  Here's my one data point-

It was a bit less than five lbs and took 10 hours at around 260*F+/- on the calibrated dome.  I did an 11 lb packer in the same temp range a week prior and it took 9 hours.

Always remember, "the friggin cow drives the cook."

So with my one data point I have concluded that the cow behaves like the pig and pork butts-the smaller ones take a lot longer/lb than the larger cuts. 

I am confused by your comment "Instead of laying it over, I kept it laying over the meat like it would normally be".  Too many laying it overs but I'm guessing you are protecting it with the point.  No worries here if that is your plan. 

Please let us know how it goes.  BTW- with the higher fat content you may want to run til it probes amooth in the 210 range to get solid fat rendering.  FWIW-

MCRyan

@lousubcap  really appreciate the help!   I will follow your advice. Sorry to be confusing.  Here is a pick of the layover.  Upon lifting it, it doesn’t look like it’s a bad think to leave it this way: