Royalslover
Full Fledged Farker
- Joined
- Feb 18, 2012
- Location
- Yoder KS
I normally cook packers but picked up a point only for cheap. threw it on the uds until it was about 210. It didn't quite probe tender but I yanked it off anyway. It is quite tasty but pretty tough. Did I just take it off too soon? Seems like the collagen isn't quite broken down yet. How do you guys handle brisket points and how do they compare to points left on the packer?