Cook time for point only

Daddyshack

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.

lousubcap

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.  

Canugghead

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+

Fredb

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

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.