Straight to the point

[Donald McRonald]

As always, the first thing I do Monday morning at work is to check the weather forecast for the upcoming weekend.
Saturday: Sunny and 17°C. Perfect... now to get through the next five days.

I had a point brisket in the freezer and decided to get it ready for Saturday's cook.

This point brisket weighed in at 2.8kgs.
I didn't cut off any of the fat.
Salted the meat for an hour then applied the rub.
Rub was simply - 1 Part each of Pepper, Garlic Powder, Onion Powder, Paprika, Chili Powder, Oregano Powder and half part of brown sugar and cinnamon.

Point was put on at 10.30am and came off at 6.00pm.

The set up I used in the kettle involves two grates, a baking pan and two charcoal baskets (see pics below).
I posted a similar set up in the Grill mods section a while back.
It works really well; it's the only method I use now.

Both baskets were full with briquettes and one small chunk of hickory.
6 lit coals in each of the baskets; 12 lit coals in total.
Assembly in order: cooking grate -  pan with 2 litres of boiling water - inverted cooking grate over the pan - meat (fat down) - lid.
I don't wait for the kettle to come to temp; whack the meat on as smoke is bellowing out from the hickory chunk.

The temps I run are between 310F to 360F; on average probably around 330F.


Point was unwrapped for the first two and a half hours then put in a aluminum baking tray and covered tightly with foil.
No liquid was put in with the point.

Around 5.20pm the point probed tender.
I removed the foil wrapping and sauced the point with BBQ sauce.
At 6.00pm I removed the point and rested it in oven for half hour (oven was at the lowest temp setting).

In total the cook was 7.5 hours; 2.5 - 4.5 - 0.5 if you will.

The end result was very good; up there with one of my best cooks.
The fat hadn't completely rendered off but it easily separated from the meat.
The meat was very juicy, tender and melted in the mouth.
Smoke flavor was there but it didn't overtake the flavor profile.

I made up some rolls in warm Turkish bread with pickles, melted cheese, green leaf mix with a simple vinegar dressing and mustard.
The roll was delicious; my son who is my go to critic, simply said "wow". I'll take that as mission accomplished.

Thanks for looking. Any comments / suggestions are always welcome.

[Mike in Roseville]

Hell yeah!

That looks absolutely amazing!

[JEBIV]

Only suggestion I would have is how about an invite next time

Sent from my SAMSUNG-SM-G930A using Weber Kettle Club mobile app

[SMOKE FREAK]

Thanks man...
I just discovered a brisket point while freezer diving a couple of days ago...
Now I know what to do with it...

[michaelmilitello]

I never make such discoveries .   

Looks awesome!


Sent from my iPhone using Tapatalk

[Donald McRonald]

Thanks for the kind words everyone.

@JEBIV - I released a pigeon last week with your invite; it hasn't arrived yet?... lol. Anytime mate, no invites necessary, come on down.

@SMOKE FREAK - Do it mate, you won't be disappointed.

I forgot to mention I did add extra fuel around the 5 hour mark into the baskets just to make sure I wouldn't run out.
All in all the cook probably used 3.5kgs of briquettes (heat beads brand in Australia).
That's the only downside of running a cook at 330F on average; more fuel is used.

I'm definitely sold on the high heat method for beef short ribs, chuck and point brisket.
I have also cooked lamb shoulder using this method; it was bloody good.

[HoosierKettle]

Beautiful!


Sent from my iPhone using Weber Kettle Club mobile app