Half of a Brisket

[David Crow]

My wife had a recipe that she made a while back that called for a brisket. Being that we're a small family I cut the flat of the brisket off for her to cook and froze the point.

So now I figured that i'll bbq the point tomorrow afternoon. Any ideas how long this will take to cook, and if I should do anything different other than tossing it on the cooker and letting it ride?

Also when it's done should I make sandwitches with it or will the slices be ok?

Thanks

-David

 

[DennisM]

I find that they are all a little different as far as times for me..Make whatever you like..sandwiches are great...as are slices. All depends what you are in the mood for.

 

[David Crow]

Well i've got it going. I put some rub on it last night and got it on my little modified Brinkman this morning about 8:30.

Temp has been holding steady at about 2:40 for a while now.

 

[David Crow]

Wow! That was quite a smoke.

I had everything going fine. Started the brisket and had it going for a good 4 hours. Then all of a sudden a big black cloud came out of nowhere and down poured. Rain started to leak in the bottom and put out the coals but I was able to get my EZUp tent up before the whole fire went out. About half of my coals went out and the temp got down to about 140. I was able to get it back up pretty quickly though and things ended up pretty good.

The brisket was tasty and had about a 1/2" smoke ring!

Guess I better take a 30% chance of rain more seriously in the future.

 

[Rich Langer]

Just my opinion, but I think point is tastier than flat

How'd you like it?

 

[David Crow]

It turned out surprisingly well all things considered. I thought it probably had too much smoke in it, probably from when I was restarting the fire and whatnot.

The neighbors thought it was outstanding, but I doubt they have really ever had bbq either. I know they had never had brisket before.