Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Smoking Brisket point

gduncan19
gduncan19 Posts: 2
in Beef
Looking for advice/tips on smoking a brisket point. I've smoked a full brisket plenty of times, but never just the point. I'll be using a large BGE. Any pointers will be greatly appreciated. 
· Share on FacebookShare on Twitter

Comments

  • smbishop
    smbishop Posts: 3,054
    Do it the same way you do a full brisket..

    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 33,852
    The only plus I would offer is that given the higher fat content you will get the probe tender feel in the high 190's-low 200's.  Then let it run (render the fat) til around 210*F or so.  But nice score for the point only-great eats await!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter

Categories