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Brisket question ?

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    Brisket question ?

    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.

    #2
    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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    • jharner
      jharner commented
      Editing a comment
      Using a pellet grill, separating and putting on the grates would not be a problem. Just wanting to know the difference in the end product.

    #3
    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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    • jharner
      jharner commented
      Editing a comment
      I agree with the PracticePracticePractice! Just trimmed and salted two packers that I am doing for my sister Saturday and was kinda proud of the way they looked when I was done. The difference between the point and flat were obvious.

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      I agree. I plan to start trimming all the "pretty white stuff" on the sides down b/c that is some "ain't gonna render ever" stuff if there ever was!!!

    #4
    As usual, Jerod ( Jerod Broussard ) says sooth ... check out this PBC video that describes how to prep a brisket:

    We have created the versatile Pit Barrel Cooker as the original vertical drum smoker and charcoal grill. Get your barrel smoker and charcoal grill today.

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