Brisket Point ONLY

[smoking4fun]

I was ordering a bunch of "flip steaks" (thin sliced steak for cheesesteaks on the griddle) - and I wanted some burnt ends without having to smoke an entire brisket because I'm not currently in the mood for the flat right now. So I asked the butcher if he has any extra points left over from customers who only order flats...and he did, so I picked up a point. Normally, I smoke the entire brisket - point and flat together, but this is going to be something new for me. I've read that some people separate the point and flat before smoking - so those of you who separate them before smoking: do you smoke the point in one piece then cube after smoking or do you cube it up and rub it down before smoking? I'm leaning toward cubing up and rubbing each piece with some rub before smoking, then smoke to about 190* before mixing in some BBQ sauce and tossing back in for some added smoke until about 200*. Thoughts or suggestion?

 

[Texas Cookin']

Ive always smoked the entire piece of meat until an IT of 190 or so and then cubed and prepped for burnt ends. Lots of ways to skin a cat though.

 

[mike243]

That will cut down your smoking time a lot, may have to test a few pieces to tell when they are tender

 

[nursewizzle]

Ive always smoked the entire piece of meat until an IT of 190 or so and then cubed and prepped for burnt ends. Lots of ways to skin a cat though.

I've only skinned one cat so I don't know any other ways that how I did it. I do my burnt ends the same way you do though.