Oldpro1946
Knows what a fatty is.
I have never cooked a whole brisket and am not sure how/where to separate the point and the flat. When the packer is done is it obvious where to separate the flat and point? I have never done this before. Thanks
Separate flat and point.
- Thread starter Oldpro1946
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lcbateman3
is Blowin Smoke!
Search the site for a post by bigabyte he has a great thread on it.
You can see it, it is a layer of fat that separates the two
You can see it, it is a layer of fat that separates the two
lcbateman3
is Blowin Smoke!
Pappy
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next time I cook a brisket I am going to seperate before I cook it. I'll cook it together in one piece but, the cut will already be made before it goes on the smoker.
T
TwoTon
Guest
You should be able to follow the fat line fairly easy when up to temp.
Mister Bob
Babbling Farker
A little trimming before you cook will help make it much easier to separate the flat from the point later. Check out this post and you'll see what I mean. http://www.bbq-brethren.com/forum/showthread.php?t=116075
Brizz
Knows what a fatty is.
I read all the tutorials on how to separate and it never seemed as clear as I hoped. Someone mentioned in one of the threads that when your brisket gets to the right IT (190 - 200) the point should peel right off the flat because of the fat layer mentioned above. It worked great for me.
