OK, so I'm doing a whole Packer Brisket tonight (and into tomorrow). My question is whether to separate the point and the flat. I read Meathead's recipe that says he normally does them together, but given that the end w/ the point is much thicker than the flat-only end, isn't that going to dry out my flat only end? Thanks in advance!
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I separate if I have the room and I don't want the flat hanging too far down in my Pit Barrel. But I've cooked PLENTY in the Pit Barrel without separating.
On other grills I leave attached 99% of the time.
I've had plenty great flats still attached to the point, those that weren't so great had nothing to do with still being attached to the point. -
I leave attached, but personally I prefer to remove all the fat between the 2 muscles, stopping just short of actually separating them. For me, this creates a perfect blend of "large piece of meat to impress guests" and "not too much fat in the middle".Comment
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I separate them. IMO there are plenty of reasons to separate (different muscles, different sizes, etc) and only one not to: "This is the way we've always done it."
That being said, Aaron Franklin's only rule is that there are many paths to great brisket. Find one that works for you, both separated and joined seem to work.Comment
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Just tossed a prime Packer on the pellet eater.... Intact.. it's how I roll... Carry on.Comment
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I separate and have been happy with the results.Comment
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I have never separate the brisket see no reason why I should. Like Huskee I do remove some of the fat that's in the middle.Comment
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I ALWAYS separate the point and the flat. I mount the point higher up in the dome of my Kamado cooker so it will cook a little faster than the flat.
The reason I do that is I want the higher fat content meat to cook faster than the lower fat content meat. My thought process is to get the point done sooner than the flat so I can remove it from the cooker, chop it into small cubes, put it into a disposable aluminum pan and put some BBQ sauce on it and return it to the smoker so both the flat and the burnt ends are done at the same time...🤗
That way you have an appetizer while your flat is in your cambro...👍Last edited by Breadhead; June 9, 2017, 11:26 PM.Comment
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As Mosca says, there are many paths to cooking a brisket.
I belong to those who always leave them attached. My reason for doing it is:
A. It always works for me
B. I have the subjective feeling that it is better to cook them together, i.e. the flat that continues 'under' the point is protected (kind of) by the point. I've done flats only a few times, but feel it comes out better together.
Like others though, I trim off quite a bit of fat. Not to the risk of them separating, but still.
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Cook together, and separate with a rubber spatula afterwards for easier slicing. Plus, the slicer can sneak more point nibbles that way.Comment
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I leave them together. I also trim a lot of fat,I slice doing it Franklin's way i.e. slice flat till you meet the point,turn 90 degrees, cut in half, then slice joined flat and point. (see his book for pics) You'll end up with nice juicy fatty point/flat yummieness!Comment
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My thoughts exactly, Huskee . I'll shoot a quick video and pictures next time we have a few extra minutes while trimming brisket. I am so loving the partially separate technique! It all (or very close to it) of the finished brisket absolutely edible and delicious.Originally posted by Huskee View PostComment
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