Time for brisket points

[Docgilby]

Hi all
New to the site, and definitely new to brisket.
Going to smoke two 2.5lb brisket points tomorrow.
Dry brine today, rub and into BGE at 225-degrees until 190 internal then into the cooler. Was thinking about crutching at 150.
ANY idea how long it will take to hit 190?
Thoughts would be very welcome
Thanks much!

[Henrik]

Welcome to the pit Docgilby! Brisket is one of my favorites! Hmm, the brisket points are small, so I would say 6-8 hours. But the meat will tell you when it's done. There are two conditions to check for:

A) internal temp hits 203° F, OR
B) the briskets are probe tender (wiggle the temp probe. When it's soft like 'buttah', then it's done).

Whichever happens first counts. Good idea to crutch when they are that size.


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[RonB]

Welcome to The Pit. I've never done a point, so I can't give you an answer, but thickness is more important than weight. Why have you chosen 190* as the pull temp? Most here pull when the meat is probe tender. That would usually be anywhere between 190* and 210*, and normally on the lower side for a point.

[Steve R.]

Ditto on most of the above. In my experience - and I cook the point and flat separately - a point will usually get to probe tender at 190 - 195, and that's when I start checking it. It could require more cooking, though, so don't get too locked into a certain temperature.

[Jon Liebers]

agree with above except I never cook further than 195 period. And I use a BGE. I will typically wrap in towels and then cooler for an additional 3-4 hours so there is plenty of carryover if needed. I have always found on the BGE 203-205 just to far done.

[Docgilby]

Great advice. Thanks y’all.

[Troutman]

Welcome from Texas !! Good advice above, take advantage of it !!!