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Wife bought a brisket point

post #1 of 3
Thread Starter 

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?

 

 

Thanks!!

post #2 of 3
Quote:
Originally Posted by s9601694 View Post
 

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) It is hard to beat a BGE!

 

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? No just remove the fat after you cook it.

Should i pull it and serve it on buns? You can pull it / chop it. Depends on what you prefer.

Would it still be "sliceable"? Yes!

Do I attempt to make burnt edges? Burnt ends are great. I don't think you have a big enough brisket to do burnt ends as well as sliced or chopped.

 

I always thought i prefered sliced to chopped. Then one time I did half sliced and half chopped. The chopped went a lot faster.

 

Thoughts, tips, tricks, hints anyone?

 

 

Thanks!!

Happy smoken.

David

post #3 of 3

You'll enjoy all the goodness of your Point , try different things with parts of it . . .Burnt ends , chili , Pulled ,and as Tacos and Nachos...

 

Enjoy . . .

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