Brisket Help!!!: Pron update tomorrow and unrelated Pron now!

Who would have thought that the hardest part of cooking a Brisket, would be finding the brisket!!:doh:

I live in Palm Beach County Florida (Boynton Beach). Hit three places this morning looking for a packer brisket. Costco: only sells the flat; called the local meat shop: . . . only sell the flat; Called Publix: they sell brisket points and flats . . . but separated. No big deal, shouldn't be a problem that the point and flat are separated prior to the smoke.

So far, not so easy, which is disapointing as I've finally gotten the courage to do a brisket after reading Bigabyte's basic brisket tutorial a few times. I would have posted there, but a pop up said the thread is too old to reply in it.

Get home, watch a little TV, and a rising suspicion is growing in my head. If Publix separates the flats and the points before wraping, what else do they separate? You guessed it, the fat cap is missing!!:mad2::frusty:

Any help on how this will effect the smoke and what I can do to minimize disaster due to a missing cap would be appreciated. Will update tomorrow with how it comes it. Pron will be provided.

However, because I don't believe in starting a thread without a little Pron, here's 3 racks of ribs, two chickens and a fattie from last week . . . and a homeless guy I gave a dollar to while shopping for the Brisket today.






But I forgot to take after shots . . . the party was rolling. So here's a few from a couple months back.

So no worries that the fat cap is missing? Just a quicker cook time?

Thanks bigabyte. Am I right that the cook time will be shorter since there isn't a cap for a heat shield? As such, the point and flat will are only a little over 4 pounds together. I was thinking I'd start prodding it around the 5th hour.

Thanks guys, worries are subsiding.