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bam
02-01-2012, 10:20 AM
Do you separate your packer before cooking?

steve6224
02-01-2012, 10:23 AM
I do not but I do trim to fit box before cooking

K-Train
02-01-2012, 10:30 AM
We do it before slicing and making the burn ends.

smokeyw
02-01-2012, 10:43 AM
I always cook completely before separating. I believe the flat next to the point is normally the best of the flat.

bam
02-01-2012, 10:44 AM
I wanted to make this a poll question don't know what happen. :crazy: Yes, no, sometimes, never.

SCSmoke
02-01-2012, 10:48 AM
I wanted to make this a poll question don't know what happen. :crazy: Yes, no, sometimes, never.

You can only make a poll if you are a paid member.

We cook whole then separate.

CMALANGA
02-01-2012, 12:36 PM
Usually not. We cook it all the way then seperate before turn in.

NRA4Life
02-01-2012, 12:43 PM
Never

Q-Dat
02-01-2012, 12:45 PM
I separate before cooking. I have had good results so far. I only have a few comps under my belt, but have done a good bit of practice and I prefer to do it this way. It gives me the ability to control the doneness of the two pieces of meat individually.

I may be wrong, but I see them as two different cuts of meat that cook differently.

route66
02-01-2012, 01:19 PM
I trim but cook as one but have watched a few winning teams separate and cook individually as they feel the meats cook differently.

moocow
02-01-2012, 02:08 PM
Always!

bam
02-01-2012, 02:42 PM
Always!

:confused:

Cliff H.
02-01-2012, 03:51 PM
Never

pigmaker23
02-01-2012, 03:54 PM
Its not something that I would advise you do for a comp.

bam
02-01-2012, 04:17 PM
Have been cooking brisket separate lately putting the point on first.

roksmith
02-01-2012, 04:26 PM
To me a lot depends on your smoker configuration. If your meat is single level, I wouldn't separate. If you have a vertical smoker and can place meat at various levels, you might want to try it. When we do separate, we tend to place the flats in the middle and protect them with points and/or fat above and below.
It does allow for more targeted temperature control, but if not done correctly might dry the meat out a bit.
Long story short, there is no right way.. Good Q and championships are won both ways.

Pappy Q
02-01-2012, 06:53 PM
Yes, always.

JD McGee
02-01-2012, 08:32 PM
What for? :cool:

bigabyte
02-01-2012, 08:34 PM
I don't. I believe flats cooked without the point are not as good as with the point. Although, I have been known to cook a flat jsut for the bark and make a sammich out of the bark.

Contracted Cookers
02-01-2012, 10:13 PM
seperate always

Nomanerz
02-02-2012, 09:51 PM
Never...

BC Squared
02-03-2012, 12:24 PM
Never!

southernstyle
02-03-2012, 02:05 PM
i've done it both ways and cooked whole seems be be a better finished product

rawtalent
02-03-2012, 02:08 PM
Always.

SHBBQ
02-03-2012, 05:30 PM
not yet and prob never

bmanMA
02-03-2012, 09:24 PM
yes, and we also pre-slice :twisted:

HarleyEarl
02-03-2012, 09:31 PM
Always!

Greendriver
02-23-2012, 04:44 PM
use to separate and cook lo n slo - doubt I'll do either from here on out.

Al Czervik
02-23-2012, 09:14 PM
Sometimes... :heh:

Big George's BBQ
02-24-2012, 04:30 PM
Initially I only cooked the flat Lately I do whole packers and think the result is better

BigDaddyJT
02-24-2012, 04:59 PM
I've thought about separating them once they reach the foiling temp/stage. Then cook the flat in foil, trim the point for burnt ends and back on the cooker. Not sure if this would work, but I'm going to try it out on my next couple of practice cooks. I'm hoping this will help my timing out a bit.

kihrer
02-24-2012, 05:51 PM
I've thought about separating them once they reach the foiling temp/stage. Then cook the flat in foil, trim the point for burnt ends and back on the cooker. Not sure if this would work, but I'm going to try it out on my next couple of practice cooks. I'm hoping this will help my timing out a bit.

I plan on trying that this weekend.

smalls65
02-24-2012, 06:45 PM
never!!

BigDaddyJT
02-24-2012, 07:31 PM
I plan on trying that this weekend.

Cool. I am very interested how it works out for you.

kihrer
02-24-2012, 11:29 PM
Cool. I am very interested how it works out for you.

I will be sure to post the results. I started with an Angus Choice packer that came out of a case I bought last week. This one has only 3 weeks of wet aging but I am cooking all comp meats this weekend and needed the brisket. As of 11PM, I have injected it and it will go on the smoker at 5:00AM. The way I trim it is easy to separate the flat and the point because I cut that big hunk of fat that joins the two and make a one inch incision between the two muscles. Once it hits 170, I will separate and then foil the flat. I will cube the point and pan it with ajus mixed with a small amount of sauce. We she see how it comes out.