by Scantily » 08 Sep 2014, 10:35
I cooked one of these a few weeks back, beautiful cut of meat and tasted delicious, very intensely beefy flavour. It produced the best burnt ends I've ever eaten, make sure you do the meat justice and make sure they're cooked properly otherwise you'll be missing out.
After the whole brisket is cooked and tender in the flat, separate the point, wrap the flat in foil and keep it warm somewhere. Apply some rub to the exposed area on the point and put it back on the smoker for another 4-6 hours, at this point internal temperature is irrelevant. You want to cook it until it has a great dark almost crusty bark all over and is almost fall apart tender, once it's reached this point cube it up and pour over a sauce made from au jus and your favourite BBQ sauce.
The point muscle on these isn't massive, so make sure you cherish every mouthful!