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Cook time for point only

I have a 5.5 pound point. I’m doing pastrami. Think this will be done in six hours?  I want a decent bark, so don’t want to wrap it too long…
Thank you.

Comments

  • lousubcap
    lousubcap Posts: 34,115
    Paging @Canugghead as I am at a loss.  Clearly you can crank the temp and get it done in short order but you need to let the fat render thus a more protracted approach.  I will defer to the MSM pro paged here.  
    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.
  • Canugghead
    Canugghead Posts: 12,272
    lousubcap said:
    Paging @Canugghead as I am at a loss.  Clearly you can crank the temp and get it done in short order but you need to let the fat render thus a more protracted approach.  I will defer to the MSM pro paged here.  
    Sorry can't help.
    Since there's no time pressure I let it ride all night in Traeger at 180 and cranked it up to 225 in the morning. I pull at IT 165, then steam gently a day or two later for about 4 hours till IT 195+
    canuckland
  • Fredb
    Fredb Posts: 98
    The point has so much more fat and collagen than the flat and that takes time to render out. It will depend on time and temperature.
  • Daddyshack
    Daddyshack Posts: 184
    edited September 22
    happy I posed this question and grateful for the answers. Thank you. I always thought about one hour per pound, recognizing the cow drives the cook. This thing took over eight hours to get to 205. But well worth it.