Brisket Q's

[gotbags-10]

So I normally cook my briskets separated because they don't fit in my smoker. They have been turning out just ok in my opinion. I'm starting to wonder if its because I'm cooking them separate. Has anyone done both ways and noticed a difference? I have a big weber grill and an amnps pellet burner that I use in my grill sometimes. I would like to try it whole on there if you guys think its worth it. Also I normally just do burnt ends with points but since I want to try cooking whole I would like to also do sliced point. My question is when cooking whole is the point done when the flat is or should I separate when the flat gets done and put the point back on to finish?

[djoseph74]

I've done just the flat or just the point, and both turned out fine. How do you prepare them? What internal temp are you cooking them too? Also, are they coming out dry? Do you inject or spritz them? Water pan?

Sorry for so many q's, just want to get a feel for what you can improve on.

[gotbags-10]

It's not that they're bad I'm just wondering if cooking whole would be better?

[djoseph74]

Ah, gotcha. In my opinion, no. I saw no difference personally.

[Butt Rubb'n BBQ]

Yes, if you cook it whole it will turn out a much better product. If you separate the point from flat all your fat will be exposed and not render properly and turn out a dryer product.

[Bludawg]

If the brisket is to big for your pit there are several ways to make it fit without separating the two muscles.
1. Fold it in 1/2
2. Place a empty 28 oz tomato can on the grate and drape the brisket over it.

When cooking a whole packer it is done when the Flat probes like butter, disregard the point. If the flat is right the point will be too. Once you have experienced the nirvana of sliced Point you will never waste it on burnt ends again. I equate the Point to poor mans Rib eye. You wouldn't hack up Prime Rib for burnt ends would you??

[El Ropo]

I second the folding in half idea. It's an easy solution.