Brisket Point

[Mark Barton]

The local Alberston's occasionally has brisket points in the meat section. This interested me because supermarkets almost always just have flats. They had a couple of points again this week, so I finally decided to pick one up.

Standard 50/50 salt and pepper rub. Wrapped in butcher paper at around 160. Started checking for tenderness at 195. Pulled at 204. Pretty straightforward, all-in-all.

Four pound choice brisket point, nicely marbled and ready for smoking. Did not really have any trimming to do. They had already taken off the entire fat cap.

Let the meat cool to 170, then into the cooler for 2 hours.

Ready to slice!

With a tomato salad and some corn and black bean medley.

Not the best brisket ever, but pretty darn good! It was interesting to cook just the point. Low effort to reward ratio. Everything went smooth and it was one of the easiest brisket cooks I have experienced.

That being sad, I think if I had to choose to cook just one part of the brisket, it would be the flat. The flats are much more challenging for me, but I think I like them better from an eating standpoint.

 

[Gary London]

That looks great to me. Plenty of marbled fat in there to nicely render and keep it moist.

 

[Rich Dahl]

Mark, is it warm enough for you down there 103 up here today
Nice cook, sure looks good I'll be doing my first point soon hope it looks like yours when I'm done.

 

[Mark Barton]

Mark, is it warm enough for you down there 103 up here today

It's 111 down here! Not too bad going from car to store to home, but I wouldn't want to be out in it very long.

Nice cook, sure looks good I'll be doing my first point soon hope it looks like yours when I'm done.

Thanks! I found that the point is waaay easier than the flat. It's not fussy at all. I kept the WSM temp around 255 - 260, wrapped when the meat temp hit around 160, and waited until it was probe tender. Let it hang out in the cooler for a couple hours, and that's it. Pretty good.

With your recent success smoking the flat, I'm sure you will nail the point!

Now... I've got a whole 12 lb packer, USDA Prime, from Costco that's going on Thursday night. That is definitely going to be a challenge.

 

[Michael C.]

That is very interesting that your local Albertson's had brisket point to sell. That's cool! Looks great to me, I bet it tasted good!

 

[Monty House]

I think if I had to choose to cook just one part of the brisket, it would be the flat. The flats are much more challenging for me, but I think I like them better from an eating standpoint.

Not in our house; there's always a fight for "fatty slices."

 

[Enrico Brandizzi]

Great looking plate Mark.
Please send to me all your points, I will take care of them.

 

[Robert T]

I've never seen a point for sale here but if they do I will give it a shot. Your brisket looks delicious!

 

[Barb D]

Mark, that plate of food looks mighty tasty to me. I'd say you did an outstanding job on that cook.

 

[Cliff Bartlett]

Looks great Mark. Regretfully, we don't have Albertson's any longer. I'd love to pick up one of those for Burnt Ends. Great looking plate.

 

[ChuckO]

Excellent cook

 

[Robert-R]

Good job! Wish I could buy a point around here. We love them. They make for some great tacos or enchiladas.