Hi y'all, I'm new to the forum and about a 3 year "vet" at smokin' meat! (proud owner of a Big Green Egg)
I've done quite a few 20+ hour brisket smokes and every time i do one, it comes out better! I have always done whole briskets but the other day my wife came home with a brisket point...
I covered it in rub, wrapped it in cling wrap and put it in the fridge. Its probably around 4lbs so I'm going to fire up the Egg saturday morning (nothing like the smell of mesquite smoke and coffee in the morning) and anticipate to eat about 10 hours after that.
The problem is: I have never done a point-only Brisket. I was just going to cook it fat side up, indirect heat, coals and wood at 230F up to 195F internal temp and see where I stand at that 'point'.
Will it be overly greasy?
Should i pull it and serve it on buns?
Would it still be "sliceable"?
Do I attempt to make burnt edges?
Thoughts, tips, tricks, hints anyone?