Thoughts on how to finish and serve a brisket point

[Butterman]

Have a prime brisket point that has been dry brining for a few days now. Going to rub it and put on the smoker a bit later this morning and serve it for dinner.

This is the first time I've done only a point. In the past I've just sliced it and offered it as an option next to the flat slices.

I have always wrapped both around 160 and finished that way and let rest for a few hours.

Given the extra fat I was thinking to not wrap or possibly wrap later in the process.

Curious to hear what others think.

[Jerod Broussard]

I never wrap based on temp. I let the bark get fully developed. Some get wrapped when they are ready to hold/rest.

[BloomHybrid]

When I cooked just a point I just sliced it like I would a flat. I followed Meatheads instructions and it came out great. I did wrap once on the stack and then to faux cambro after. The bark was soft. I also added beef broth to the wrap. Which makes a big difference in the bark

[fzxdoc]

For point only, I take all the way to 203, unwrapped, unless it hit one (or two) big stalls. There's plenty of fat in the point to smoke just the way I do a pork butt (also unwrapped), IMO. That way you have spectacular bark on top of that fatty goodness.

You could always do burnt ends as Meathead describes doing them, but I love sliced brisket point.

Let us know what you decide to do and how it turns out, Butterman !

Kathryn

[Butterman]

Thanks everyone. Let it go to 203 and sliced. I did wrap, but not until I was at 180. Then let it rest for 2 hours and it was fantastic.

I used Oakridge Black Ops Brisket Rub which worked well.

Might try burnt ends another time, but didn't feel like the right thing to do for an entire meal.

[fzxdoc]

Gosh, Butterman , sounds like your cook turned out great. Congrats! Thanks for letting us know.

That Oakridge Black Ops Brisket rub is delicious--I just ordered some more.

Kathryn