How to smoke a point brisket

[Darren H]

Hello Folks...


Picked up a few brisket points(3.5lbs ech) from my relatives. relatively cheap.. and was thinking about puttin them on the old WSM. I have one in the fridge unthawing as we speak. Question I have is what internal temp should I bring the point up before taking it off to rest?.
I was thinking of an injection marinade to add tenderness and flavour as mentioned, this end of the brisket is normally used for pulled sandwiches. Has anyone sliced this meat before and had some success?.

Thanks in advance..

DH

 

[Clark "Harbormaster" Hodgson]

The last brisket I did was a full packer, and I took it to 190-200 (if memory serves) and it fell apart & was awesome. Very tender and juicy.

 

[K Kruger]

I slice some point for myself when slicing the flat for serving. It's quite fatty but I like that. The remainder I stash to do other things with. For pulled beef, though, the point is returned to the cooker to render more. Most people probably take it to ~205. I don't bother temping, just cook it for a while longer, wrap and rest.

It needs nothing for tenderness. You can inject for fl;avor if you wish or simply rub.