Brisket point

Jevi’s notes

The fattier muscle, and it holds up even better on the smoker. A cut-sheet move worth knowing: save the point and send the flat to the grind.

From the Primal Cut Sheet post Learning the Lingo.

Thaw (fridge)

Planning estimate for a 5 lb package: ~28 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Smoke (grill) · pit 225°F · pull ~200°F (texture/plan) · rest 60 min
  Est. cook: ~410 min for 5 lb
• Braise (oven) · oven 300°F · pull ~195°F (texture/plan) · rest 15 min
  Est. cook: ~285 min for 5 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.