What to do with a brisket point?

[WI Bubba]

Smoke it, slice it, eat it. Use leftovers, if any, for tacos or chili. Or pastrami. Pastrami is good too.

[jfmorris]

Burnt ends are so simple and good, but I’ve only done them with leftover point from smoking a whole packer - never started with that goal in mind.

[Draznnl]

An Update: So, I went to prep the brisket this i morning and discovered part of it was still frozen - not much, just the part of the flat that was near the back of the refrigerator. A new phenomenon from the fridge, but I worked around it. I cut off about 3 lb of flat to deal with another day, trimmed and separated the remainder into two pieces which fit perfectly in my curing container. I have 5 pounds of flat and point curing and 3 pounds of flat defrosting. I’ll smoke the flat chunk when it is ready and use any leftovers for brisket chili. At least that’s the plan now. As always, it is subject to change if my wife comes up with a better idea.

[DaveD]

Sounds like a good plan.