View Full Version : Separating the Flat from the Point
02-23-2012, 02:05 PM
I'm going to try something new with my Comp brisket. How many of you separate the flat from the point on the brisket before you cook it. I've never tried this but I'm going too. I normally cook my briskets at 275-300. Any suggestions or thoughts would be great.
02-23-2012, 02:13 PM
I have done it both ways.
Both work, or don't, depending on how well I cook that day. :redface:
Very common question.
Here is one thread of many:
See which you like best.
02-23-2012, 08:07 PM
I pretrim (is that a word) at home. I seperate the point n flat and only cook the flat. I just can't seem to get up there with burnt ends in the box.:tsk: Until I figure them out it is slices only. If my scores drop in the next two weeks my neighbors will be trying a lot of burnt ends!!
02-23-2012, 09:26 PM
02-24-2012, 07:42 AM
I think you can get just as moist of a brisket cooking just a flat as you can cooking it whole. The only difference I see is that the window of perfectly cooked is a little smaller with a flat.
I like the control of being able to cook them separately. I have NEVER cooked a whole packer and had both sections get done at the same time.
02-24-2012, 09:16 AM
This discussion is also ongoing in the "Brisket" thread here:
We do separate prior to cooking after listening to what some pretty successful Brethren teams were doing...
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