Point only ?s

Griffin

Ever since Covid, our grocery store has been weird. Carrying stuff they normally don’t. Out of regular stuff. 

Last weekend, they had briskets cut in half. Not separated, but cut in half vertically. As everyone knows, the point is better. So I picked up a 4.75lb brisket point (with the flat under)

So any idea how long it will take to cook? Ballpark figure? I know most people shoot for an hour and a half per pound but that’s a full packer. Thanks in advance. I’ll keep you posted 

Foghorn

Our HEB sometimes has pork shoulder (maybe portions of pork shoulders) in that size range.  They typically take me about an hour per pound at 250-275.

As you know, it is probably less about the weight and more about the distance from the surface of the meat to the center - but the above estimate should put you in the ballpark.

Photo Egg

I did one just over 6# a few days ago. At 230ish, it ran about 15 hours to get to 200. But it could have been pulled a little sooner.

lousubcap

I do find the smaller cuts run long (brisket and pork butts) compared to the "average".  I would run at 275*F +/- and plan for around 75 minutes/lb but give yourself a good few hour hold window that may (likely) be consumed by cook time.  FWIW-
Edit:  Remember the point has a higher fat content so it will likely pass the feel/probe test at a lower temp relative to the temp in the point when the flat releases in a full packer cook.  You can run it longer to get more fat rendering but depending on the cook duration may not need it.  How's that for a waffle answer  !

MasterC

I cooked a 5 pounder recently at 325°. It hit 206° in 5.5 hours. 

Turned out good

Mickey

This was in HEB yesterday. 

Photo Egg

Mickey said:

This was in HEB yesterday. 

I see a Dutch Oven cook in your future!