I have been smoking meats for a few years. I made a significant upgrade this year purchasing a reverse flow, offset smoker. I did my first brisket this year and it was a huge success. Since then I have done 4 more and they haven't been turning out as good as my first one. The flat turns out great, but the point is the problem. The point is VERY fatty when I am done. This past weekend I even tried separating the two after about 160 degrees to be able to cook the point to a higher temp. That didn't make a difference. I still had the same result. Any suggestions would be great!!!
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natetp1227 - I'm going to assume you know that the point is, by definition, a fatty cut of meat.
I have found that depending on the grade of brisket I get, the point gets fattier the better the grade I buy. What grade of brisket are you cooking? A Select is going to be MUCH more lean than a Choice and Prime. Then there is the Wagyu that is in a class by itself and too fatty for my tastes.
Check out the grade of brisket you're cooking and see how that goes. I prefer Prime. Down here in Oklahoma and Texas we order brisket as FATTY (from the point end) to LEAN (from the flat end).
Nice cooker!-
Thanks CeramicChef. I knew that it was the fattier part. I was just confused on why the one turned out really lean and the next few were much fattier. Thanks again! -
Probably because the fattier ones were a higher quality piece of brisket. Love the point!
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After smoking remove the point, cut into cubes and make burnt ends.
Problem solved.
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natetp1227 ... I always separate the point from the flat. I smoke them with the point higher up in my cooker where it is about 10° hotter. That way they finish at about the same time.Comment
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