Brisket Point Question

[Quadman750]

Stopped at my local butcher today & found these Brisket Points & was wondering if I treat these the same as a Brisket . Any suggestions will be appreciated.

 

[TentHunter]

I prefer the point over the flat any day of the week. You have lots of options for the point:

One option is to treat them the same as a whole packer or flat and slice it.

Another option is to cook it basically like a pork butt, then pull it for for pulled beef sandwiches (so good this way).

A third option is burnt ends: Cook it until it's just tender, cut it into about 1 to 1 1/2" cubes, apply more rub bump the pit temp up a bit and smoke them for another hour or so in a pan, toss in a little sauce, let them caramelize on a high heat and serve (probably my favorite thing to do with the point). They are like beef candy.

 

[Meat Man]

Score, those points look outasight. Like Tent says, you'll want to cook them longer to a higher temp than a flat to render the fat.

 

[Tatonka3A2]

WOW! What a score!! JUST the point. I would be in burnt end heaven!!

 

[Quadman750]

Thanks for the replies. Butcher told me he will save all of them for me.

 

[YoderRookie]

Do you use the straight butcher cut, or have you ever used the pre-pickled packaged corned beef briskets? I've noticed some of the latter have been treated with papain, which makes me think the fat might render more quickly and evenly. And it's not like a salt brine ever hurt beef... Thoughts?

 

[Quadman750]

I have never done a brisket yet.Thought these would be more forgiving being there is more fat & marbling.