Thread: Brisket help
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Unread 04-17-2010, 11:08 AM   #7
Smokin' D
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Join Date: 12-11-07
Location: N. Andover, MA
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As to your question of finishing the point after separation. My last brisket, and my best, was injected with Butchers Injection. Was going to make burnt ends with the point but after cubing the meat up, it all got eaten before going back in the smoker. Oh well. Delicious! Any way take the point, cube it, taste some pieces, put the cubes in an aluminum pan, sprinkle on some rub, pour on a little sauce and place the pan back in the smoker for a couple hours, stirring occasionally, tasting too, and cook till the meat is all sticky and gooey and delicious looking. That should do it. Oh yeah. No need to foil the whole packer unless you are in a hurry.
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