Jim White just posted a beautiful brisket result, where he split his prime packer into flat and point. https://pitmaster.amazingribs.com/fo...er#post1060516 His question was how long does it take everyone. (Spoiler, Spinaker wins. But, as a surgeon, I'm not afraid to cut.)
My question is one I asked a couple of years ago when I was newer here. I split my first packer, not purposefully, but as I carved on the deckle, it became apparent to me that I was in a fascial plane that just felt so good to dissect. (Sorry, there I go again.)
Splitting advantages as I see it: quicker cooking times, more bark surface, can wrap/remove/rest point and flat at their own times.
Splitting disadvantages: The flat, already at risk for drying out compared to the point, tapers severely as it runs under the point. When you separate them, that skinny part of the flat is at higher risk. Also, a split brisket doesn't impress the audience like a giant whole packer does.
I'm very curious, and always eager to learn more. Do you split? If so, how do you modify your times, temps, wraps, pulls, trimming, etc. What about QVQ and splitting point and flat? And pastrami? etc, etc.
Thanks all for pitching in. (I write this as my wife is already asleep. She is worried about the time I spend reading about meat.)
Daniel
My question is one I asked a couple of years ago when I was newer here. I split my first packer, not purposefully, but as I carved on the deckle, it became apparent to me that I was in a fascial plane that just felt so good to dissect. (Sorry, there I go again.)
Splitting advantages as I see it: quicker cooking times, more bark surface, can wrap/remove/rest point and flat at their own times.
Splitting disadvantages: The flat, already at risk for drying out compared to the point, tapers severely as it runs under the point. When you separate them, that skinny part of the flat is at higher risk. Also, a split brisket doesn't impress the audience like a giant whole packer does.
I'm very curious, and always eager to learn more. Do you split? If so, how do you modify your times, temps, wraps, pulls, trimming, etc. What about QVQ and splitting point and flat? And pastrami? etc, etc.
Thanks all for pitching in. (I write this as my wife is already asleep. She is worried about the time I spend reading about meat.)
Daniel
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