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High temp brisket...point too fatty


 
T

toby h.

New member
after having done 2 successful hight temp whole briskets, i'm sold on the high heat method.
however, i feel that the point seems to retain more of it's fat over a traditional low heat brisket. even still too fatty to pull for sandwiches.
i know most of you guys don't do this, but i'd like to put it back on the smoker to render out some more of the fat. i'm just unsure as to whether to keep the heat high or bring it down to low and slow, and also i'm not sure as to how long. my goal is to use the point for sandwiches.
i could use some suggestions. thanks.
 
I stopped messing with the point.

Now, I just freeze it for other uses.

If time permits, I'd choke down the fuel a bit, let the point simmer foiled at like 275°. Might take an additional hour or two.
 
I save the point or other stuff too, so it cooks further in whatever else I do with it.

If you want it for sandwiches, remove it when you remove the brisket for resting and return it to the cooker. Lower the heat a bit as craig notes--I'd go with 275-300 lid if unfoiled, 275 if foiled-- and let it cook longer.
 
the BEST thing to do with a point is burnt ends. It takes a couple hours longer to get done than the flat but man are they goooooooood. Just do a search on burnt ends. You'll never go back.
 
The others have described how to render the fat out; to add to more uses...
chopped fine and added to eggs, stuffed into ABTs, add to sauces, a topping for kicked up nachos, basically you could substitute the point for sausage.
 
thanks for the great ideas fellas, but i do have my heart set on making sandwiches with it. don't really wanna do any more work, except for cooking a bit longer.
i like chili, but don't feel like doing any more cooking after smoking.
being just outside nyc, i'm a real traditionalist when it comes to pasta.
enchiladas, although i really like them, again are more work.
the nachos idea and burnt ends idea are intriguing though.
 
First off what about beans? I love brisket in my beans.
Secondly, you dont have to cook the chili, or whatever else, right after you smoke. Freeze it, as you know its plenty fatty, and will remain juicy when reheated.
Honestly, I've never tried the burnt ends, but I agree that the point is always saved to add a little smokey goodness to other dishes for me.
I would like to try burnt ends, once, at least.

Brandon
 
I cook the point over the flat so that the fat from the point bastes the flat. I take the flat off when it is done ( I finally figured out the fork method for that
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and I let the point go to around 200 internal so that it can be pulled. some people like the sliced flat (usually adults) and some people like the pulled point (mostly the kids). I could probably write a successful grant request to study that phenomenon!
 
I started trimming almost everything off the brisket. I know the instructions say leave a quarter inch but I also could not stand the 1/4" fat ring left.

When I am done, when my briskets are done, there is no fat ring left. I trim it short -say just a 1/16 to 3/32- and render the rest of the fat through the smoke. I found the rub and smoke flavor better penetrate the meat this way.

The outer bark is outer bark. I do NOT have dry brisket at the end. The meat is moist.
 
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