I got just a point cut. I have never done just a point before. Usually I do the whole brisket. Two questions how long do you think it would take for a 7 pound point at about 250? Also any suggestions for wine pairings with a brisket?
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You are in for a treat, when I get just the point I do burnt ends with it....everybody loves them. I cook it like a brisket except at the end.
If your point is 7# that will take a while probably close to 9-10 hours BUT I cook by temp not by time, too many variables. Hopefully you have a leave in probe available. Good luck with whatever you decide. -
Yeah, I am with the others on time. Time really depends on cooking temp, as well as the thickness of the hunk of meat. I would crutch (wrap in foil) once it reaches 170ish if you want to speed up the cook. I just did an 11# full packer, and it took 9 hours at 275F including foiling it at about 160F, to take it to 205F in the flat.
Also - the point can take more heat without drying out, unlike the flat. I've seen my points up over 210F before when the flat was done on a full packer, and they came out just fine.Comment
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Funny I came here to ask if people often do point only. I just did my best brisket to date over the weekend but the flat was still dry. I’m loving the idea of just cooking a point and use the flat for pastrami or chili.Comment
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I trimmed and seasoned up 2 Creekstone points this morning. I'm going to put on the OG this evening for smoke application, likely will finish in a low oven overnight. Point is very forgiving. Got a 13th anniversary party tomorrow night, bring your favorite snack. Burnt Ends, Baby! Pulled brisket (from the skinny end) with some homemade rolls for lunch tomorrow.Comment
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