Brisket #1 — Point Only

Meat

• Approximately 3-5 lb brisket point.
• Purchased from a local farm.

Cook

• Approximately 225°F.
• Wrapped around 170°F.
• Finished at approximately 205°F.

Result

• Not as moist as expected.
• Tough in places.
• Still fatty in places.
• One portion tasted overcooked / “pork roast”-like.
• Needed barbecue sauce.
• Overall disappointing.

Lessons

• Temperature alone does not determine brisket doneness.
• A small, isolated point behaved differently from a full packer.
• Rest/hold procedure needed improvement.
• Do not lower smoker to 200°F simply to make the cook longer.
• Try a full packer next.