Advice on cooking/smoking just a Brisket Point

Grillmagic

A butcher in my hometown sells just points all by them self, wondering if anyone has a history of smoking them by their  self? temp and approximate time, I have two that are 4.5 pounds and 5 pounds. TIA!

nolaegghead

It’s exactly the same as a packer but takes less time.  Plenty of fat, should have a higher probability the flat won’t suck because there’s no flat.  Fairly fool proof compared to a packer.  Don’t undercook.  Lots of leeway to over cook without disasterous effects.

lousubcap

When you prep it, look it over to ensure the flat is completely gone as sometime a section ends up retained on the point.  Then have at it and enjoy the end result.

Once it probes smooth, give the temperature a look.  With the high fat content it will usually probe smooth at a lower temp than the flat.

If that happens, cook longer for more rendering.  I've seen points in the 210*F range when the flat declares victory at around 202-205*F.  FWIW-

Grillmagic

Thanks for your reply! I misspoke on the size, The two points I thought he put a side were sold by another Butcher and I ended up getting a 9 pounder from a 23 pound whole packer, I'm sure I will trim a couple pounds off putting it around 7 pounds, I thought I would put the 4.5 and 5 pounders on around 9AM Sunday and be ready for Super Bowl, any thought on time and temp of this 7 pounder???

lousubcap

Better to finish early and FTC then be pushing it across the finish line.  Briskets improve with the FTC period.  I aim for a 2 hour minimum but have gone 6+.

I would use whatever you are basing your smaller weight cook cokk parameters and scale it up for the larger one.  However, I routinely see smaller briskets (never have cooked a stand alone point) and pork butts take longer /lb than the bigger cuts.  FWIW-

Edit: I have just reread your above posts and I have no clue the number of points and weights of each that you are cooking.  Could be just me on a Friday!

buzd504

Grillmagic said:

Thanks for your reply! I misspoke on the size, The two points I thought he put a side were sold by another Butcher and I ended up getting a 9 pounder from a 23 pound whole packer, I'm sure I will trim a couple pounds off putting it around 7 pounds, I thought I would put the 4.5 and 5 pounders on around 9AM Sunday and be ready for Super Bowl, any thought on time and temp of this 7 pounder???

I would trim less than you normally would (except for the hard stuff) since you have a higher window for letting it render off.

Grillmagic

lousubcap said:

Better to finish early and FTC then be pushing it across the finish line.  Briskets improve with the FTC period.  I aim for a 2 hour minimum but have gone 6+.

I would use whatever you are basing your smaller weight cook cokk parameters and scale it up for the larger one.  However, I routinely see smaller briskets (never have cooked a stand alone point) and pork butts take longer /lb than the bigger cuts.  FWIW-

Edit: I have just reread your above posts and I have no clue the number of points and weights of each that you are cooking.  Could be just me on a Friday!

I ended up with just one 9 pound point that I am thinking I will trim a pound and a half or 2 pounds of fat off 

CGS

lot's of good advice....simple answer, if you can smoke a pork butt, you can can smoke a brisket point. In the EGG, same process.  

T