Brisket Point

[bighead613]

Hello All! First time poster but long time lurker here...I've fallen in love with the art of smoking foods but am currently limited to what I can do due to size constraints of my vertical gas smoker. I am currently smoking on Landmann 2 drawer gas unit which is a little too squared off for full packer briskets without folding it over or manipulating it somehow (it's actually probably too small for most things as I do have to cut a lot of things to size). My question is would I have to make any adjustments to the smoking process if I were to just smoke a brisket point as opposed to one whole packer? I've done full briskets in the same unit before, but find folding the flat end over too troublesome and not appealing to the eye.

 

[bbq bill]

Seems like you need a bigger smoker brother!      from   

  to  

  haha

 

[bighead613]

Most definitely!  Really kind of limited on what's available out here in Southern California and I'm not willing to pay an arm and a leg to get one shipped out here.  I've been thinking of getting one of those offset smokers from Home Depot but I really don't have the time or equipment to make all the necessary mods.

 

[chef jimmyj]

You can always separate the Point from the Flat if whole packers are easier to find. However there is no reason you can't just smoke the Point. In fact I prefer the Point because it contains so much more Fat and Connective Tissue that it is near impossible to have it come out dry! All the same temps apply but it will go faster than a packer...JJ