Tried a full packer brisket flat vs. point side by side last weekend

The point side was way better, no contest. It stayed moist for hours longer on my offset. Anyone have a good method for just cooking the point by itself?

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3 Comments

juliahall6mo ago

Totally agree, the point is the prize. For a solo cook, just treat it like a small brisket but watch it close. It can dry out faster without the flat protecting it, so maybe wrap it a little earlier in butcher paper. A good drip pan with some broth underneath helps a ton too.

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the_elliot6mo ago

Yeah @juliahall, a little broth in the pan saves it every time.

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emery8796mo ago

How early do you wrap it?

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