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Unread 03-26-2013, 12:54 PM   #1
gotbags-10
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Default sliced brisket point?

Hey guys first time poster here. Love the site. So I'm not necessarily new to smoking but fairly new to brisket. Only done about 6 of them. I usually cut my point up for burnt ends but I want to try it either sliced or possibly even pulled. Anyone here do it this way? Also as far as cooking it I assume its going to take longer than the flat because of all the fat to cook out. Normally my flats are done anywhere from 190-200ish. Is this the same for a point? Should I expect it to take a lot longer than the flat to cook or maybe an hour or two? Sorry for the questions just want to try and plan my cook out accordingly.
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Unread 03-26-2013, 12:59 PM   #2
HeSmellsLikeSmoke
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The sliced point is the best part and I'm not willing to give it up for burnt ends.

Oh, and I cook the brisket, unseparated until the middle of the flat probes tender. The point is even more tender at that time.
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Unread 03-26-2013, 01:12 PM   #3
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^^^^^ what he said^^^^^
Franklin shows how to do it perfectly! Awesome video!
The point IMO is for the real brisket lover if properly cooked.
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Unread 03-26-2013, 01:17 PM   #4
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I do not serve the point in any other way but sliced. I like to separate the flat and wrap it, then put the point back on the cooker for about an hour. Not necessary, but, better IMO. I much prefer it sliced than chunked or pulled.
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Unread 03-26-2013, 01:35 PM   #5
gotbags-10
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I do unfortunately cook my point and flat separate due to pakers not fitting in my smoker. So would this still apply? Cook the flat until probe tender and then maybe leave the point on for another hour to finish? Thanks again.
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Unread 03-26-2013, 01:45 PM   #6
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I would cook the point until it feels very soft, gel like. Hard for me to say how long, as I cook packers.
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Unread 03-26-2013, 01:59 PM   #7
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I Cook brisket just for the point meat the flats go the the uneducated, Would you rather have a Ribeye( Point meat) or Round Steak( Flat meat)

Mmmm Sliced Point Samich

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Unread 03-26-2013, 03:45 PM   #8
gotbags-10
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so I should be looking for a gel like feel to tell when the point is done or should I be looking for probe tender?
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Unread 03-26-2013, 03:57 PM   #9
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I like the point best of all, but my wife will only eat the flat. Here is another way to cut the whole brisket.
http://www.bbq-brethren.com/forum/sh...d.php?t=156199
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Unread 03-26-2013, 05:03 PM   #10
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Believe it or not, I've tasted some pulled point that's really good. Big Hoffa's BBQ (just north of Indy) serves it pulled and people love it. This is assuming you're talking about backyard and not competition.
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Unread 03-26-2013, 05:07 PM   #11
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Quote:
Originally Posted by gotbags-10 View Post
I do unfortunately cook my point and flat separate due to pakers not fitting in my smoker.
I would be remiss not to insert the obligatory "build a UDS" remark.
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Unread 03-26-2013, 05:28 PM   #12
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All good comments. I just wanted to say welcome and hope you stay engaged.
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Unread 03-26-2013, 06:58 PM   #13
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Thanks for all the help! I will be doing two points and two flats next week so I will be sure to post some pics of results. As for a UDS build I thought about it but I'm actually working on a backwoods clone right now. I'll make sure to start a thread.
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Unread 03-26-2013, 07:08 PM   #14
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Quote:
Originally Posted by gotbags-10 View Post
so I should be looking for a gel like feel to tell when the point is done or should I be looking for probe tender?
its ready when you can stick your finger into it, not anytime before. learned that little trick from my bbq mentor. lol it seriously works. dont keep it in there too long because..... remember when you make these killer briskets, they technically didnt happen without pics. hehe
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Unread 03-26-2013, 07:17 PM   #15
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Quote:
Originally Posted by gotbags-10 View Post
so I should be looking for a gel like feel to tell when the point is done or should I be looking for probe tender?
Probe method (the normal one where you use a metal skewer or thermo probe) will not work on point. It sort of wiggles a bit when you cook it right. I have never decided to jab my finger into a piece of meat that is likely +200F, but, I am sure that would work.
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