For Memorial Day, I’m throwing a brisket point on the mini WSM tonight. This is actually one of those pre-wrapped cuts they sell around St. Patty’s Day to do corned beef. I used a similarly packaged flat cut to make pastrami, and since they were so cheap, I grabbed a point and froze it with the intention of doing some burnt ends at some point.
I’ve done plenty of flats & whole packers, both together & separated, but I’ve never done just the deckle by itself. I soaked it for a couple hours changing the water several times to try and pull as much of the brine out as possible, then rubbed with Montreal (I know, I’m feeling lazy today) then wrapped with Saran Wrap and back into the fridge for a few hours. I’m assuming it won’t take as long as a whole packer or even just a flat would at 225, so I’m planning on putting it on around midnight tonight. Maybe 10-12 hours I’m guessing, but I left myself a big window before dinner.
Any advice is appreciated. Thanks.
-Jed