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Separating a Brisket Question

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    #16
    For ultimate burnt-end potential you want to separate. The following pics are from a pretty thin flat off a 10 lb brisket and that brisket was separated. It was lowed and slowed at approximately 234 for 12-13 hours, then moved to the 265 section of the smoker once the beast was done. Gotta love it when they that slick at slicing.

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      #17
      I’ve separated but tend to favor cooking whole because, quite frankly I’m lazy and have developed a system. The separated brisket turned out great just another step and more checking and ruminating. There was more bark though which was nice. Have fun!

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