A couple notes about doing split flats and points:
This went on at about 11:30PM, pit temp 240* both top and bottom, top monitored by Smoke and bottom controlled by DigiQ. It is now 8:30AM. The point is at 193 and probing like butter. It took about 9 hours. Actually it was at 193 when my alarm went off at 7:30, so let's call it 8-9 hours. The flat is at 183* and will probably take another couple hours.
That covers two reasons I like splitting these. First, they get done faster. I can put them on at the beginning of the day and they'll be done by dinner time, or I can put them on before bed and they'll be done when I get up. Second, these just plain cook differently. The point is smaller and fattier, and it gets done quicker. So pull and wrap the point, and let the flat hang until it's ready.
I don't wrap in paper or foil during the cook. The only reason I have is that my briskets have always come out really good without doing that. I have never done it, so I can't compare, but I think it has to do with the separating, again: wrapping might help balance the cooking between the thick section and the thin section. But that can be someone else's experiment, I'm having brisket and eggs for breakfast.
This went on at about 11:30PM, pit temp 240* both top and bottom, top monitored by Smoke and bottom controlled by DigiQ. It is now 8:30AM. The point is at 193 and probing like butter. It took about 9 hours. Actually it was at 193 when my alarm went off at 7:30, so let's call it 8-9 hours. The flat is at 183* and will probably take another couple hours.
That covers two reasons I like splitting these. First, they get done faster. I can put them on at the beginning of the day and they'll be done by dinner time, or I can put them on before bed and they'll be done when I get up. Second, these just plain cook differently. The point is smaller and fattier, and it gets done quicker. So pull and wrap the point, and let the flat hang until it's ready.
I don't wrap in paper or foil during the cook. The only reason I have is that my briskets have always come out really good without doing that. I have never done it, so I can't compare, but I think it has to do with the separating, again: wrapping might help balance the cooking between the thick section and the thin section. But that can be someone else's experiment, I'm having brisket and eggs for breakfast.
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