Quote:
Originally Posted by Sledneck
I used to do you exact process.mi no longer do it. I just feel that the extra fat from the point renders out on my flat keeping htem more moist. Maybe its just in my head but I find I get a better juicier flatnkeeping them together
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Actually, I tend to agree with you regarding the flat. Cooking a flat by itself can be a harrowing experience. The foil helps, as does lower pit temps, but sometimes I think I like the flat from a brisket that was kept whole better myself. However, if true killer burnt ends are your goal, then IMHO you have to cook the point separate. So, it's kind of a trade off. For contests or times when you need both to be perfect, I'd cook two briskets, one whole (for the flat) and one separated before cooking (for the burnt ends).
Thanks!
Mike
