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how to cook only brisket point

GoldenQ
GoldenQ Posts: 582
in EggHead Forum
I had a 20 pound choice brisket and cut about 3 pounds of the point off before cooking.   Now I plan too cook only the point.   Any suggestions
I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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Comments

  • GrateEggspectations
    GrateEggspectations Posts: 10,133
    The only time I’ve ever cooked point only was when I did one in the 3-4 pound range sous vide. From memory, I think it was 30+ hours in the drink and then a three hour smoke with hickory. Turned out great.

    If I’m not mistaken, I think a lot of folks use the point for burnt ends.
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  • Legume
    Legume Posts: 15,267
    Like a brisket.
    Love you bro!
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  • lousubcap
    lousubcap Posts: 34,087
    You can cook it just like a full packer or flat.  Be mindful that with the higher fast content you can let it run til not only probing tender (which it will at a lower temperature than a flat due to the fat) but in the 208-210*F finish temp range to ensure the fat has rendered. 
    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.
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  • Photo Egg
    Photo Egg Posts: 12,134
    That's never going to work...I'll stop by shortly and pick up that worthless point.
    Thank you,
    Darian

    Galveston Texas
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  • caliking
    caliking Posts: 18,943
    https://www.youtube.com/watch?v=cRqKWBvaiaw


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 18,943
    Photo Egg said:
    That's never going to work...I'll stop by shortly and pick up that worthless point.
    Take a number. OP is just down the road from me :smiley:

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Photo Egg
    Photo Egg Posts: 12,134
    edited July 2023
    caliking said:
    Photo Egg said:
    That's never going to work...I'll stop by shortly and pick up that worthless point.
    Take a number. OP is just down the road from me :smiley:
    Snaked again….
    Great video on split and trimming.
    Thank you,
    Darian

    Galveston Texas
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  • GoldenQ
    GoldenQ Posts: 582
    Cooked to 110 as suggested and it was great
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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  • Photo Egg
    Photo Egg Posts: 12,134
    GoldenQ said:
    Cooked to 110 as suggested and it was great
    210?
    Thank you,
    Darian

    Galveston Texas
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  • GoldenQ
    GoldenQ Posts: 582
    YES. 210
    My mistake
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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  • MaskedMarvel
    MaskedMarvel Posts: 3,208
    PRO TIP:

    If I get the right butcher at the right time,
    COSTCO will cut points for you off their packers. 

    I expect compensation in meat candy. 
    8-D
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • lousubcap
    lousubcap Posts: 34,087
    Appreciate closing the loop as that is the exception here for the most part. 
    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.
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  • Teefus
    Teefus Posts: 1,236
    I did a point by itself a couple years ago. I got a particularly nice packer at Costco and since it's just the two of us I "parted it out" to make smaller portions. The point was extracted and the flat was cut in two. This made for nice manageable chunks. I cooked all three using the same process I use for brisket every time. Rub (usually Salt and pepper) applied liberally to the exterior and low and slow for as long as it takes. For this point I used a conventional BBQ rub. I normally add pecan chunks and a little mesquite to the lump. I do a butcher paper wrap at the stall and take it to 205°. When I hit temp I set it in a cooler for an hour or two to rest. Never not yummy.




    Michiana, South of the border.
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