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Old 01-18-2006, 05:43 PM   #1
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Brisket Point

Has anyone ever just cooked the point from a brisket? I've got one in the freezer and want to do it up for some burnt ends. Do I cook it just like it was attched to the flat, still take it up to 195ish, any advice would be appreciated.
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Old 01-18-2006, 06:03 PM   #2
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Bruce,
I normally separate the point from the flat before cooking. I don't really measure the temp of the point though. I cook it un-foiled along with the flat and foil both when the flat hit's 165*. Once I pull the flat at 190*, I will let the point continue to cook and break down for another hour or so. Then I pull it off the cooker and chop and sauce it.



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Old 01-18-2006, 06:14 PM   #3
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I've only done it a couple times. At 190* they were good but still seemed to have a "fatty" feel to them. I now take them to 205* ( finished at a higher pit temperature) to render more fat out then simmer in the smoke stock mixed with sauce like the Slabs. We really like them cooked like this.

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Old 01-19-2006, 08:16 AM   #4
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So I guess what I'm hearing is next time I fire up just throw it on and take it to about 200 and that should be that. Thanks guys.
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