Separating the brisket flat from the point, then smoking?

[WayneT]

I’ve smoked brisket both ways and don’t really have a preference unless there’s a clear reason to separate point and flat. E.g. burnt ends, huge packer, make ground beef (a new adventure).

[LA Pork Butt]

I typically separate them and cook the point and flat on two levels on my BGE. It has to be a small brisket to fit on my BGE. I didn’t watch the video which I am guessing does a complete separation. After I trim the excess fat I simply cut it strait across so the the fat looks like one you buy separated in the store. The point has some flat still connected to the flat.

[Ghawtho]

I’ll need to start slathering my brisket with BBQ sauce to improve the taste. Was heating my brisket in the microwave and someone said dang dude it’s smells like you’re burning your fireplace in the summer. I said am heating smoked brisket. It smells like a fireplace.

[DaveD]

I have only three briskets in my track record thus far, and although I'd read about separating them, haven't tried that yet. But I have definitely seen the flat come out drier than the point, non ideal for sure. I like the idea of pulling it first before it dries out. Might just give it a try next time I do a brisket...