point

I have a 5# brisket point that I plan on smoking to make burnt ends. I plan on having the burnt ends for dinner so I am trying to time smoking the point accordingly. About how long will it take for the point to come up to temp - I am shooting for 195-205 - to be able to cube up? Should I let...

I only have the point and being new, have a few questions (butcher gave me point only because I wanted a small brisket and he didnt have any) - what temperate am I looking for in the point for doneness? Research says 200 degrees but thats for t he flat portion right? what about point? - The meat...

:wsm22: Truly, my best brisket comes out of my 22 inch WSM. When I use my 18, I feel like the ends just get too beaten & dried out. I've tried stuffing it between the handles, but even still. The distance between the end of the meat and the edge of the grate really helps a lot. That said...

I have the pork butts and ribs down pat. Love it. My favorite Q is brisket though. I have been hesitant to try it because of how difficult I hear it is. I just bought a 12.66 whole prime brisket from Costco and plan to smoke it Saturday. Any great advice? I really want it to be decent because...