Smoking the point separately

[J Hasselberger]

I smoke full packers regularly, but to shorten the cook and focus on our favorite part of the brisket, I picked up a 4lb. point on a whim. Is there anything special I should do before, during or after?

It'll go into an 18.5 WSM with hickory and oak, probably at 250. I typically use water in the pan plus a wrapped terra cotta saucer to catch drippings and I don't wrap at the stall. I usually trim it pretty close and use just salt and pepper.

Any tips are appreciated.

Jeff

 

[V_Rocco]

Sounds like a plan! Wish I knew where a could get a point. I love brisket, but the flat is just a PITA. lol

 

[Craig Alumbaugh]

I have done a flat a couple of times and wrapped at 160° and pulled around 195° and they were pretty good. Never done a whole packer or just a point but it sounds like yours should turn out good.

 

[Chris Allingham]

Nothing special. Just cook it a long time to render the fat and get it good and crusty, 205*F internal.

Have fun and enjoy!

 

[Steve Whiting]

Would love to see pictures and read about the cook. Must be nice to find a Point only brisket.