Cooking a point

[NY Tuck]

I bought two prime brisket points weighing about 2.75 pounds each to make burnt ends only. How long do you think they will take to smoke? Would you do anything different from a flat or whole packer smoke? Thanks all!

[Henrik]

Hmm, time depends greatly on cook temp. What temp do you cook at? What cooker? These are small, so you should be able to get 'em done in 6 hours if you cook at 275° F. But again, lots of variables to play with here.

[NY Tuck]

I use a Cookshack electric with Mesquite or red oak chunks. Usually run at 240-250° I’ll try your temp then cube/rub/sauce/pan for another hour. Would you wrap or just take it to ~200° naked? Thanks for your input!

[Jerod Broussard]

I'd run them hot like Henrik and take to 210 internal before cubing up. I probably wouldn't wrap.