how to cook only brisket point

GoldenQ

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

GrateEggspectations

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.

Legume

Like a brisket.

lousubcap

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. 

Photo Egg

That's never going to work...I'll stop by shortly and pick up that worthless point.

caliking

https://www.youtube.com/watch?v=cRqKWBvaiaw

caliking

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

Photo Egg

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

Snaked again….
Great video on split and trimming.

GoldenQ

Cooked to 110 as suggested and it was great

Photo Egg

GoldenQ said:

Cooked to 110 as suggested and it was great

210?

GoldenQ

YES. 210
My mistake

MaskedMarvel

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

lousubcap

Appreciate closing the loop as that is the exception here for the most part. 

Teefus

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.