HI, Possibly a silly question but, if I were to separate the point and flat and smoke them separately could I expect a noticeable less cook time before it hits the cambro? I'm trying to avoid getting up a 3 in the morning to start this thing tomorrow. Any and all thoughts welcomed.
Thank you.
As CandSue said, raise the temp. It will cook fine at 250* or 275* F. I cooked my last point at 250* F and it was very moist and tender. If you have a good temp controller, you could put it on very late at 225* and let it go until the next day. When it's done, cambro it until time to eat and it should be even more tender.
I started my first brisket as a separated point and flat (thanks to Candy Sue's response for this same question a couple-three years ago!).
If I start at midnight with a 225* BGE, they are usually done late morning. So, start around 7AM, bump your temp up, and I'd guess you'll be cambroing around 4PM.
Splitting them allows for them to finish at different times. The point has always been done sooner. I cambro them as they get done. To me, they are separate roasts done concurrently.
I've done a turbo Brisket at 300 with the point and the flute separated with good results. I invested with beef broth and cooked it at 225 for a hour to accumulate smoke and then ran the temp up to 300 in increments of 25. It finished in 6 hours. I wrapped in foil and put it in the faux Cambridge for a couple of hours before serving.
I think the biggest advantage of separating point and flat is NOT having to separate it when it's hot! Plus, you can really trim the fat down and get smoke ring development around all sides of the point. I literally strip off all the fat on the point. There's plenty of intramuscular fat in the point. Where there's fat on the outside, smoke ring development is usually down. I do leave a good 1/4 inch of fat on the bottom of the flat.
Comment