Prime brisket point ideas.

I went to my butcher the other day to pick up some sausages, ground beef etc, and saw a prime brisket point sitting in the case. It's super rare to see a point only. All I can surmise is that some monster had the butcher trim the best part of the brisket off because he only wanted the flat. I wasn't going to let that beauty go to waste. Not on my watch! So I've got a 3 lb hunk of Aspen Ridge prime all natural brisket I need to figure out what to do with.

I'm thinking burnt ends. I typically cook whole packers and serve them carved Central Texas Style. I have no idea what the timing for a 3 lb point as far as length of cook at 275 would be. Any ideas?

I did a three pound butt a month or so ago, and I was surprised how long it took. While an eight or nine pound butt takes thirteen hours, this little three pounder took nearly eight. Leave plenty of time!

I'm the same as you. I normally do prime packers with just S&P.

You could take the opportunity to go hot and fast with it? But like you, I normally roll at 275 and usually paper them.

Burnt ends is a great idea. Mmm...3lbs of burnt ends sounds like a last meal.

Or cook as you normally do...go lighter on the smoke (apple) and slice, then fine cube when done. Brown in a pan (no fat needed) and its time to make tacos. Or throw some of the meat in a pot of beans.

Interesting dilemma. I've often dreamed of doing point-only, since that's the part I like most, but cook time is a beard-scratcher. I might cook it to 185 internal, then go by feel -- sort of jiggly-loose. The idea would be to get the internal fat to render almost to nothing. Ideally, you'd get some beef-candy burnt ends around the edges with some perfecto moist slices out of the middle. Anxious to hear about the result and the details.

Jeff

I've never done just a point but for competitions we separate the 2 pieces. We cook between 275-300 and the point is usually done between 4-5 hours. To help speed up the process we wrap in foil once it gets the color we are looking for, usually after 1.5-2 hrs