Misfit brisket point

Discussion in 'Beef' started by tbrtt1, Nov 8, 2014.

  1. With only 3 of us in this household I rarely have the need to do a big smoke. So I look for smaller cuts and work with that. I scored a small trimmed brisket point (my favorite) yesterday and smoked it last night. I'll have some BB ribs out later this afternoon and will post them as well.

    After a rub nap:

    Smoked at 220* all night with Fruitawood hickory and a bit of peach (peach is awesome BTW). Mostly hickory as I like em nice a smokey. No wrap since it was the point. Took it to 203* IT and wrapped up for a nap this am for an hour. It must have finished just before I got up this am since my Smokin-It #2 was at 200* and the IT was still at 201*. I use a PID so I can sleep well and a bit late if I want. 

    She came out with awesome bark and moist as all get out as you would expect the point:

     Melts in your mouth. Ribs later today. 

    EDIT- Added ribs

    Here are the ribs: 

    Last edited: Nov 8, 2014
    noboundaries likes this.
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Great pics!  I could absolutely TASTE that brisket point!  Thanks for the post.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking Brisket! Nice Smoke!!
  4. Oddly enough, my son, 13yo, who loves BB ribs didn't like these. I thought these were some of the best I have done. Go figure. 
  5. b-one

    b-one Smoking Guru OTBS Member

    Nice looking point!
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Congrats on no wrap, try a packer that way , great [​IMG]
  7. Thanks.

    Yep, I'd like to do a  packer. With the holidays coming maybe I'll have a reason to do that much meat. Pure flats are the only thing I wrap. I can easily get small flats so I end up doing those a good bit to get my brisket fix. Bu I love points better. 
  8. smokeymoake

    smokeymoake Meat Mopper

    Looks really good. We've got some friends coming over next weekend and I'm doing a packer and some ribs as well.

    I'm with you on the points
    Last edited: Nov 9, 2014
  9. one eyed jack

    one eyed jack Master of the Pit

    Great looking chow.  [​IMG]   I sure wish that they sold the point by itself around here.  I'd be a regular customer.

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