I wanted to separate the two before smoking but was nervous about making a mistake as this is my first full brisket and I'm not used to the structure. and my chimp smoker does not have the space for that. Now I'm 14 hours in on a 15 lb brisket and the thin flat end is done but the thicker point is not. Can I cut the flat end off and remove it and leave the other part on the smoker without any issues like losing moisture?
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I split off the point and flat mid-cook on one recently, wrapped and held the flat, wrapped and continued the cook on the point. Point was great, flat was dry and all but inedible on one end and 'fair' in the middle. I should have done it sooner. -
Thanks for the quicky reply. I'm going to do the same thing now. I bought some waygu beef tallow that I wanted to wrap with anyway and breaking this brisket in two will make wrapping a lot easier.Originally posted by DogFaced PonySoldier View PostComment
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You can separate before. In all honesty I could care less about the point on a full packer. Get the flat to probe tender and rest/hold.Comment
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being a newbie I always have lots to learn and questions. I thought the best part of a brisket was the point. most marbling. and that would be the part you want to focus on.Originally posted by Jerod Broussard View PostComment
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It is the best, to some, and also the hardest to screw up. The flat is the leanest and the easiest to dry out more than it will already be just by getting it to tenderness. I've never checked on a point when running a full packer. If cooking it alone I take to 210. -
I wasn't sure what he meant, at first, either, big_mack. I think he meant he doesn't care in terms of let it cook and do what it wants - cook to the doneness of the flat. The point will be fine no matter what.
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