Doing a brisket point only

emmagee

I had the butcher cut a couple of untrimmed briskets this afternoon, so now I have two nice points to turn into burnt ends. If I am only doing the points, any kind of ballpark idea how long it might take them to hit an internal temp of 200*? Also, I generally do briskets with a grate temp of 225*-235*, if I am only doing points for burnt ends, I would think I should do them the same temp, but would there be any reason to do them at a hotter temp? Any other words of wisdom for only doing points? I've done my share or brisket before, but this is my first time to do only points.

Thanks much!

thirdeye

Cooking just points works great....What are they about 4 bounds each?? If your running with the 225°-235° plan on 7 or 8 hours of barbecue time, plus an hour or so of reduction time if you are making the wet (saucy) burnt ends. If you think they are cooking too fast, ramp down the pit temp. Don't rush a point. Also don't worry about the 200° internal. When an ice pick slides in with almost no resistance, they are ready to cube up.

Any other words of wisdom are here....

http://playingwithfireandsmoke.blogspot.com/1996/07/beef-burnt-ends.html

Beanie-Bean

I'd cook the points like I'd cook any other brisket. Regarding times, they'll likely finish faster than if you were cooking a full packer. As long as you have some thermometers you can put in the brisket points to monitor during the cook, you'll be OK. Oh yeah, you didn't specify how many pounds the points were. When I'm cooking brisket (so far, only on an LBGE) I've only cooked 11-14lb packers, and they've finished up in anywhere from 12-15 hours. I'd guess at least 6 hrs for the point (?) and just keep an eye on it after that.

It would be great if you share your results and times, because I'd like to ask the butchers what they do with the leftover point after they cut all those flats

Good luck with the cook--sounds like it'll be a good one so far!

emmagee

Thanks guys!

I'll let y'all know the weights, times, etc, I haven't taken them out of the pkg. yet. Not sure if I am going to do them at the same time as a brisket, we're having some folks over on Sunday evening for brisket, so I will be doing a whole brisket and will probably put these two points on at the same time. Just not sure how I'm gonna do this yet. Thanks again for the info!