Thumper likes the point better than the flat. Has anyone had experience cooking just the point, or more likely several points at a time. How do you do it? What temps, smoker and internal, how long? Any help appreciated.
Thumper
Original Post
Replies sorted oldest to newest
You do know this 3rd person reference to Thumper is confusing for some of us 
You can certainly cook them separate, but the problem is there is NO consistency in size. So I can't give you a typical time. I do mine as part of a regular brisket cook. You also won't likely find them that way, unless you're real lucky with a butcher.
Cook it just like a brisket, but take it a little longer, say 210 because the reason you like it is from all the fat that's in the Point.
The traditional way, that I do, is cook them as part of the brisket. Then, when you pull the brisket off, separate the point and the flat and put the point back in to finish. Needs to go to the 210 or so.
Thumper have more questions?
You can certainly cook them separate, but the problem is there is NO consistency in size. So I can't give you a typical time. I do mine as part of a regular brisket cook. You also won't likely find them that way, unless you're real lucky with a butcher.
Cook it just like a brisket, but take it a little longer, say 210 because the reason you like it is from all the fat that's in the Point.
The traditional way, that I do, is cook them as part of the brisket. Then, when you pull the brisket off, separate the point and the flat and put the point back in to finish. Needs to go to the 210 or so.
Thumper have more questions?
Well now,to tag onto Smokin's always good practical advice,for the inspired "points" cook.
Like Smokin' hinted,if ya live in KCMO,ya get them in cases that weigh about 55-60 lbs.
For the rest of us,it is a pretty easy scientific calculation.
Cook a case of packers, like Smokin' says.
When the flats are perfect,remove all,and remove the points from the flats.
Now for you purists,we won't get into strict terminology of brisket parts.
That is another program.
After you have foiled the flats,and cambroed them,toss the points back in.
Now experts, like Fast Eddy and drbbq,say keep the cooker at the exact same cook temps.
Cook exactly three hrs,or until an internal of 212*-216*.
Slice ,or chunk,as desired.
Now if you want the famous KCMO "burnt ends",that is another program.
I'll leave it to Smokin'Okie to cover that.
Like Smokin' hinted,if ya live in KCMO,ya get them in cases that weigh about 55-60 lbs.
For the rest of us,it is a pretty easy scientific calculation.
Cook a case of packers, like Smokin' says.
When the flats are perfect,remove all,and remove the points from the flats.
Now for you purists,we won't get into strict terminology of brisket parts.
That is another program.
After you have foiled the flats,and cambroed them,toss the points back in.
Now experts, like Fast Eddy and drbbq,say keep the cooker at the exact same cook temps.
Cook exactly three hrs,or until an internal of 212*-216*.
Slice ,or chunk,as desired.
Now if you want the famous KCMO "burnt ends",that is another program.
I'll leave it to Smokin'Okie to cover that.
Just wondering, as a newbie, why the point needs to go to 210 or so? The first brisket I did, I took the point out at 194 and it was tender and juicy. How would it have changed by going another 15 degrees? Thanks for your advice and input.
I am sure Tom will chime in but when the point reaches 194, it still is a little spongy meaning it still needs time to render out more of the fat from it. But we'll see what Tom has to add.
Same reason most beautiful women look better at 19 years,instead of 12 years.
'cause they do.
You are talking about two totally different pieces of cow.
Why do you cook a slice of prime beef tenderloin for a couple minutes to 120* and red,and cook a piece of chuck for several hours,until probably 275*,from the same cow.
It is best?
I have friends that eat 3/4 inch fat around a steak and love it-while others want only lean,or can't eat it.
Maybe you had a super prime packer,maybe it raised in temp,after you held it for several hours.
I'm no expert,but we have cooked a few.
We maybe had 1/2 dozen packers come done at 194*actual serving temp.
That was in the flat.
Now,we have chopped plenty of points,at low temps,and eaten them on a plate with some chopped onion,sliced jalapenos,ranch beans,fried corn,and some mustard potato salad,a couple cheese enchiladas on the side,fresh warm flour tortillas,and a long necked Shiners and they were great.
If yours suits you,then you have succeeded in your process.
'cause they do.
You are talking about two totally different pieces of cow.
Why do you cook a slice of prime beef tenderloin for a couple minutes to 120* and red,and cook a piece of chuck for several hours,until probably 275*,from the same cow.
It is best?
I have friends that eat 3/4 inch fat around a steak and love it-while others want only lean,or can't eat it.
Maybe you had a super prime packer,maybe it raised in temp,after you held it for several hours.
I'm no expert,but we have cooked a few.
We maybe had 1/2 dozen packers come done at 194*actual serving temp.
That was in the flat.
Now,we have chopped plenty of points,at low temps,and eaten them on a plate with some chopped onion,sliced jalapenos,ranch beans,fried corn,and some mustard potato salad,a couple cheese enchiladas on the side,fresh warm flour tortillas,and a long necked Shiners and they were great.
If yours suits you,then you have succeeded in your process.
quote:Originally posted by socal55:
Just wondering, as a newbie, why the point needs to go to 210 or so? The first brisket I did, I took the point out at 194 and it was tender and juicy. How would it have changed by going another 15 degrees? Thanks for your advice and input.
Good question.
The fat content, is closer to 50/50 in the point as opposed to the flat. That's why it's tastier and juicier.
You can certainly eat it "as is" but cooking it longer also more fat to render.
Personal preference. If you like it at the lower temp, go for it.
Local chain (rudy's) sells brisket as "moist" and "lean". Moist is point, lean is flat
they're just marketing what we already know.