bam
is Blowin Smoke!
Do you separate your packer before cooking?
Brisket
- Thread starter bam
- Start date
steve6224
Knows what a fatty is.
I do not but I do trim to fit box before cooking
K-Train
is Blowin Smoke!
We do it before slicing and making the burn ends.
smokeyw
is Blowin Smoke!
I always cook completely before separating. I believe the flat next to the point is normally the best of the flat.
bam
is Blowin Smoke!
I wanted to make this a poll question don't know what happen. :crazy: Yes, no, sometimes, never.
SCSmoke
Full Fledged Farker
C
CMALANGA
Guest
Usually not. We cook it all the way then seperate before turn in.
NRA4Life
is Blowin Smoke!
Never
Q-Dat
Babbling Farker
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.
I may be wrong, but I see them as two different cuts of meat that cook differently.
moocow
is Blowin Smoke!
Always!
bam
is Blowin Smoke!
Cliff H.
is Blowin Smoke!
Never
pigmaker23
is Blowin Smoke!
Its not something that I would advise you do for a comp.
bam
is Blowin Smoke!
Have been cooking brisket separate lately putting the point on first.
roksmith
is one Smokin' Farker
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.
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
is Blowin Smoke!
Yes, always.
JD McGee
somebody shut me the fark up.
What for? 
bigabyte
somebody shut me the fark up.
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
is one Smokin' Farker
seperate always
