Time to smoke a point !!

smokin one Sunday and feed on it for a week while the GF is in Colorado

Does your brisket wear a mask?

Not sure I understand the question.

Sous vide it, then smoke it.

That just ain't right.

Got me some "pink" paper. This makes me a pro pitman

right?

Depends on how you roll it...

Can you buy just the point?

Yes got a prime point in the freezer just waiting on some smoke. United Supermarket, gonna make some burnt ends.

I see what you did there

tom thumb and kroger sell whole, flat and points

What's the "point"

two muscle, fatty part of the brisket yummmy.

But now, I'm second guessing my choice, might smoke a point tomorrow instead of Sunday.

OR

Buy a huge Angus Porterhouse and just grill it Sunday after beer fest at the pool

The best damn part of the brisket.

NORML thought you said time to smoke a joint......

I'm a flat man, myself.

Why?? I'm about to go to the grocery store??

Yep!

Why not just buy a whole brisket?

grill size factor and I dont need that much beef

You did fine.

bought the point, they also had prime steaks on sale, got a NY strip for tonight

Prefer them to rib eyes. Less fat.

I like perty lean slices of brisket.

what internal temp do i pull it off and wrap it?

204 degrees.

Thanks Snake !!

point went on at 10:22. soaked , pecan wood chip smoke rolling at 275*. I'll give it 4 hours, may have to add more briquettes to keep temp that long.

This is why I need a Traeger Ironman, I can control everything with my phone from anywhere.

Pic's later

I did learn to slice a point against the grain. You tube has lots of good Vid's. I should make one showing how to do a point on a 22" Weber Kettle

Are you gonna wrap at the stall?

yep just wrapped it gave it another 30 min in the kettle, Its in my fake Yeti for an hour.

Thank God for Bush's Beans!!

Brisket was a huge fail. I overcooked the crap out of it. The dang thing was this at one end and thick at the other. The thick part was good but....well....just not right.

I can see cooking it at 175* all night would be the way to go.

Bummer. Chop it up, add sauce, put it on a bun.

my thoughts exactly

What was the temp when you pulled it?

That meat looked awful lean before the cook. Also, I think you get a more tender brisket with foil. If paper is the cure all; why do cooking champions all use foil? For 60 years.

They also remove all the fat a lot of times. It's important to remember that backyard and competition cooking are two different things. If I cook a 15 pound brisket I would 15 pounds of great meat. In a competition their trying to get a few pounds of meat for the judges. The cooking styles are different. But, your absolutely correct, you do get a more tender brisket with the foil. The point of the paper is to help with the tenderness, speed up the cooking, and not ruin the bark with excess moisture caused by sealing in foil.

I pull mine a 192 degrees.

This may be a total fail for traditional smoker guys - but I smoke my brisket at 375 for an hour on each side. Spritz with apple juice and drop smoker temp down to 225 for an hour for each side continuing to spritz to get bark. After 4 hours I pull off and let rest in foil for an hour. Then it goes into the oven still wrapped for 6-8 hours depending on size @ 215. Good old Texas cheat.

Worth Repeating