Brisket Point

[jlazar]

My son in law is doing is first smoke on a Grilla Silverback. He has a 5 pound point that he is going to cook at 250F. He figured it would be done in a about 3 hours. I told him to plan on 5-7 hours. What do you think?

[LA Pork Butt]

If it is only the point without the piece of flat under it it may finish in 3-5 hours, But if the flat is under it I would look at 7 plus.

[jgreen]

Always tough to predict time, but a longer rest period wont hurt the brisket if he goes with the longer estimate.

[jlazar]

Agree. I am more worried about him thinking this will cook quicker like meats he grills on the Weber. This is his first low and slow.

[Steve B]

jgreen is spot on. Tell him to plan on a longer cook time. If it’s done sooner the extra rest sure won’t hurt.

[Oak Smoke]

There are so many variables. How thick is the point? Will he want to wrap it at 165 or 180? Does it get tender at 195 or 203. He just needs to pay attention to how his cook is going and not get excited. This ain’t hard. He’ll turn out some fine brisket.

[JeffJ]

Even running hot at 270 or so I find that chuck roast (3-4 pounds) still takes about 8 hours or so. I can’t imagine a point is going to cook faster than an equivalent sized chuck.