brisket point only

If it was me, I would turn up to 250* in my Smokette and take the points to 205*.

It will depend on how much you are trying to render them out.

If you are making burnt ends,you may need to cut a couple chunks and make your decision then.

If you are cooking it to slice,you may need 210º,and extra time.

Hi Roakes-

I never really measure an internal temp on points, but here's how I do them. I cook them still attached to the whole brisket. When the flat is done, I cut off the point, and trim the excess fat. I then put them back on the smoker at 225 for usually about 2 hours. When I can stick my finger through the middle thickness part of the meat with relative ease I pull them off. It seems any less cooking time and they're pretty fatty, any more, and they start to dry out. I cut them with the grain into approx 1/2 to 1/4 inch slices, then cut them horizontally (across the grain)into cubes. (the cubes won't all be perfect) At this point, you could sauce them, but I prefer them without sauce. Let us know how it goes.