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Brisket point question

mrw123
mrw123 Posts: 202
in EggHead Forum
 I've been pretty happy with the results when I make a whole packer (still dialing in the rub), but when I smoke just the point it's been far more variable. My butcher sells me just the point, so I'd love to get it right.

I'm wondering if it would help if I stacked two points and rotated them a few times? Worth a shot? Maybe that would even out the Cook? Any thoughts? 

Thank you! 
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Comments

  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    Can you supply some more details....... What issue are you having? What size, method, temps are you cooking at?

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • mrw123
    mrw123 Posts: 202

    I typically turn the point into burnt ends. I pull the packer when its done, let it rest 1-2 hours, then separate the flat and point, cube and dust the point and put the cubes back on the egg for a few hours (2?). They turn out phenomenal. Crisp bark and melt in your mouth tender.

    When I try just the point (typically 3-4 pounds), the thin side of the point is overcooked (I cut that off and don't turn that into cubes) and the thick end is like rubber. If I throw the cubes back on and cook them for much longer (3-4 hours) they ultimately turn out pretty good, but nothing like the results when the point was attached to the flat.

    So, if I stack two points-thin end over thick end of the other- I'd end up with a more consistent thickness. There'd have to be a price in the bark, but if I could get them evenly cooked maybe I'd be happier at the end of the process?

    I'm just not sure.

    I'm going to try a few more and if I can't get it right I'll just stick to whole packers.

    Thanks.

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    Can you tie it so its a more uniform shape? Otherwise I would put them fat down to help protect them a little, otherwise tying two together is good idea!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • mrw123
    mrw123 Posts: 202
    I'll give it a shot and will report back.
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  • danv23
    danv23 Posts: 964
    mrw123 said:
    I'll give it a shot and will report back.
    Please do.  I've got a point sitting in the freezer, waiting....

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA
    Eggs - XL, L, Small
    Gasser - Blaze 5 Burner
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  • mrw123
    mrw123 Posts: 202
    Two points-each just under 4 pounds. Rubbed, stacked, tied together. Now on at 250. Hoping for good things.
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  • mrw123
    mrw123 Posts: 202
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  • mrw123
    mrw123 Posts: 202

    Rotated multiple times to try to make sure it was cooked evenly.  Pulled them after 9 hours at about 195. Rested one hour, then cubed, dusted with more rub, and now back on for two more hours. Sor far I'd have to say this was a successful experiment. They are much better than my previous attempts. Final product still pending


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  • logchief
    logchief Posts: 1,432
    Looking great so far, standing by for the good stuff
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    I need so much help with brisket, the product tastes fantastic and is moist etc. But I can never get the Point to cube or the flat to slice more then 10-12 slices. I'm pretty sure I'm cutting against the grain in both situations, I guess I'll just have to keep trying...... =)
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • mrw123
    mrw123 Posts: 202
    I consider the test a success. This is how I'll do it when I want to smoke just a point.  I am still searching for THE rub though. The quest continues.
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  • danv23
    danv23 Posts: 964
    How would you cook a single point? Just curious.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA
    Eggs - XL, L, Small
    Gasser - Blaze 5 Burner
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  • gamason
    gamason Posts: 406
    Try the Oakridge Black Ops next time. It is a favorite of mine. The food looks excellent!

    Snellville,Ga.

    LBGE

    Minimax

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  • buzd504
    buzd504 Posts: 3,882
    Those looks successful to me.  Awesome.
    NOLA
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  • lousubcap
    lousubcap Posts: 37,245
    @Scottborasjr-not to hi-jack this thread but the Aaron Franklin Payoff video (linked here) https://www.youtube.com/watch?v=sMIlyzRFUjU does a great job of answering the "How to slice a brisket" question.  Warning-he does not do burnt ends.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • mrw123
    mrw123 Posts: 202
    danv23 said:
    How would you cook a single point? Just curious.
    I don't think I would. I just haven't had great success. If I couldn't find a second point so I could stack them, though, I'd plan on the cubes from the thickest  part of the muscle spending a LONG time back on the egg to try to render out as much fat as possible to get it tender. And I'd keep it on until I was  sure they were tender. Good luck! 
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  • mrw123
    mrw123 Posts: 202

    gamason said:
    Try the Oakridge Black Ops next time. It is a favorite of mine. The food looks excellent!
    Will do. Thank you! 
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