Will be smoking my first brisket this weekend. It’s only 7.6 lbs and I believe this is only the point? (Label says “Tip”). Looks like it has a good amount of fat. Would greatly appreciate any and all tips from you smoking pros – especially trimming, temps, and wrapping (foil vs butcher paper). Planning on just doing SPG for the rub and will be using a CJ3 and Meater probe. Thank you!!
by talksickdonkey
5 Comments
Watch lots of videos prior to first attempt!
Looks like they chopped a brisket down the middle and gave you the point half… there is flat meat on the bottom of it. Check out smoking dad bbq and eat more vegans, they have some BBQ videos on the Kamado. Chud BBQ or Madscientist BBQ also have a bunch watch a few BEFORE starting and come up with a plan. I think it will be harder to cook part of a brisket vs a whole one, however I’ve never done just the point or just the flat. Expect about an hour to an hour and a half per pound. Don’t rush the process and make sure to rest the end result properly. Good luck.
I smoked a similar weight point brisket for Christmas dinner. Did all burnt ends. Low and slow initial smoke. Chilled overnight. Cut/trim into cubes. Sauced and more smoke on Christmas morning. Fabulous.
Follow the main steps [here](https://www.americastestkitchen.com/recipes/11093-texas-barbecue-brisket), especially:
1. Season the night before
2. Wrap at 170
3. Remove at 203 (iirc)
4. Let it rest. The key to resting that I never considered before watching the video is that it not only cooks on the way up but also on the way down. EDIT: let me clarify, I know about carryover cooking. But, it never struck me that the brisket would continue rendering fat on the way back down.
Go easy on the trimming. The fat is there to protect it.