- 87 Posts. Joined 3/2013
- Location: Saskatoon saskatchewan
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The thick side, called the point, is for the burnt ends. You prep the point no different than the rest of the brisket. Some folks will separate the flat from the point during the smoke based on internal temp. I leave the brisket whole until the flat is done, then cut off the burnt ends from the point, cube them, coat with sauce then caramelize the sauce onto them in the smoker in a pan. Yummy stuff.
There's no speeding up the cooking time on a brisket except to smoke it at a higher temperature. I've smoked brisket at 225, 250, 275, and 300F and really couldn't tell the difference except they were done quicker at the higher temps.
The point has more internal fat than the leaner flat. When I do a brisket I put the probe horizontally in the flat about mid-way up the side of the brisket, making sure I'm in the meat, not the fat layer. You can take it to the IT to 190F for slicing, or 195F. I like to go higher, to 200F, but a toothpick stuck in the flat starting at 190F IT will tell you when it is done if it slides in like room temperature butter. If not, keep smoking.
You've got it right on the point. I've never gone an hour though after I've cubed the burnt ends. I usually only go about 30 minutes. The meat, once cut, can dry out quickly if you're not careful. It is actually kind of tasty if you go that long, just has a chewier texture. You might sample at 20-30 minutes and see if you want to go longer.
Just scrap some of the rub off and check the grain. Then reapply the rub. I make a mental note of how to cut. Some folks put little slices either in the direction of the grain or against it. I can't say how the butcher cut yours so better to check.