Brisket Point Suggestions

CornfedMA

Took a flyer on a cheap (for New England) whole brisket point when I was in the market the other day. Weighs about 5lbs and has great fat throughout. I’m pretty much sold on turning this thing into burnt ends, but I’m looking for a little advice. I’ve never cooked just a point. It’s shaped almost exactly like a packer. My gut tells me to treat it like a whole brisket because it has the fat to keep it moist while cooking to 185+ IT. Am I barking up the right tree here? 

I was also thinking about cooking it like a roast. Roll it, tie it and go low and slow till 195-200 IT or so. Thought it might come out similar in finish to a ribeye cap. 

Photo Egg

With all the fat in the Point. You can cook it past probe tender to render more fat. At least to 200. Then pull and rest before cutting into pieces for burnt ends. Lots of past info on burnt end recipes,
Nice find! 

loco_engr

Dayum, that's a huge point! IMHO . . . personally I like Jack Stacks BBQ Sauce on BE

lousubcap

You will hit the sweet spot (probes like butter) in the low 200's*F but as above with the heavier load of fat you can easily let it run to 205-208*F to get more rendering.
I am against sacrificing this (any point) to burnt ends, but if that's your decision I would slice off (against the grain) a piece of the point and enjoy before any final decision.  You may change your mind.    FWIW-

fishlessman

in new england you make potroast i would do as lousubcap says.  ive only made pastrami with store bought corned beef points but those are only a dollar a pound around pats day

CornfedMA

@lousubcap I think you hit the nail in the head. I’m gonna let it cruise and slice just like a packer. 

@fishlessman That’s what chuck is for! I absolutely love pot roast, but I’d never sacrifice this to make one!