How long does it take to smoke a brisket point?
At what temperature do you smoke a brisket?
Here’s the basic method of how it’s done. I smoke up a brisket point (around 7lb) at 250f for about 4-5 hours, then wrap it with foil. Once wrapped, I take it to an internal temperature of 185f (which is way below done by the standards of normal brisket).
How do you smoke a perfect brisket?
The damp wood smolders and permeates the brisket with smoke. You can also offset the heat by raking the coals to opposite sides of the pit. Cook for 1 1/2 to 2 hours per pound, at a temperature between 200 and 250 degrees, adding both dry and soaked wood chips as necessary to keep the temperature consistent.
Is the flat or point better for brisket?
The idea here is that the fat will help the brisket cook and through the cooking process the fat helps keep the brisket moist. The “Flat” has more meat, The “Deckle” or “Point” (different names, same part) has more fat, which you can see in this photo: The “Flat” has more meat. The “Point” has more fat.