Brisket flat vs point doneness on a packer

atcNick · Sep 4, 2011

So I've read here and there about separating the point from the packer when the flat is finished cooking and putting the point back on the pit to finish cooking. Most people I know and BBQ joints don't do that. So is the point done when the flat is done or not? When the flat is done can I slice it and the point and get tender pieces out of both muscles?

-Nick via Tapatalk

Pitmaster T · Sep 4, 2011

well, tell me more about this thing 'brisket.' Is that a fish or fowl? I don't like game... sort of a beef type of person.

El Lobo · Sep 4, 2011

Pitmaster T said:
well, tell me more about this thing 'brisket.' Is that a fish or fowl? I don't like game... sort of a beef type of person.

Don't fall for it Nick!

Just read this (for the next day) and you'll be fine. It's where I found my information and motivation. :-D

http://www.bbq-brethren.com/forum/showthread.php?t=109807&highlight=brisket+suck

Brisket flat vs point doneness on a packer

atcNick

Knows what a fatty is.

Pitmaster T

Babbling Farker

El Lobo

Guest

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