My question comes after seeing CandySueQ's post about a 20 lb brisket. I have never separated the flat and point before cooking. Who has or does? I liked Mosca's point that you can get more seasoning on the meat but what effect does it have on your cooking times? I am sure there are many pros and cons and I would like to hear them all.
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Club Member
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I prefer if I have room. If not, no big deal. I clean a lot of that fat mass b/n the two muscles but leave them plenty connected further down so I can still hang as one in the PBC.
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Founding Member
- Jul 2014
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- Lake Charles, LA
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
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Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
If you have the time to separate, it's fun and you get more bark! It really taxes your knife skills to leave a 1/4 of fat on both sides, the point and flat, when you are cutting them apart.
I've been working at cutting a few inches in so that the bulk of that excess fat is out, and there is only a few slices that have more fat than I would enjoy having on my plate. PracticePracticePractice!
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- Sep 2015
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As usual, Jerod ( Jerod Broussard ) says sooth ... check out this PBC video that describes how to prep a brisket:
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