拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 05-06-2011, 11:10 PM   #1
SLCMACK
On the road to being a farker
 
Join Date: 02-25-10
Location: Illinois
Default How to seperate the point from the flat??

Can anyone give me a link or some pics or a video that illustrates how to seperate the point form the flat? I am wanting to bust my cherry and make some burnt ends for the first time and dont want to screw it up Any help would be greatly appreciated and thanks in advance!!
__________________
Sean
SLCMACK is offline   Reply With Quote


Old 05-06-2011, 11:22 PM   #2
Soybomb
Full Fledged Farker
 
Join Date: 02-19-11
Location: USA
Default

You really can't miss it, especially when the brisket is hot. On the bottom you'll notice a long diagonal vein of fat, it separates the two. Slip your knife in there and just follow the soft path of hot fat.
Soybomb is offline   Reply With Quote


Old 05-06-2011, 11:23 PM   #3
SteelHorses
Found some matches.
 
SteelHorses's Avatar
 
Join Date: 05-02-11
Location: Jasper, IN
Default

http://www.bbq-brethren.com/forum/sh...hlight=brisket

Try this thread lotta pron too so you see what to do as well!!
SteelHorses is offline   Reply With Quote


Thanks from:--->
Old 05-06-2011, 11:31 PM   #4
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Los Angeles, CA
Default

The link above is a GREAT tutorial. Here's a link to my first cook following the tutorial, along the way you'll see the point literally pulled away from the flat:

http://www.bbq-brethren.com/forum/sh...ad.php?t=89678
__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Proud Member of "THE BLACKSTONE POSSE"
Big Red UDS/Small BGE/Blackstone Pizza Oven/Pit Barrel Cooker/Vision Kamado/Purebred American Rat Terrier Whisperer
Check out my blog:
www.mooseonfire.com



Moose is offline   Reply With Quote


Thanks from:--->
Old 05-07-2011, 06:55 AM   #5
Oldschoolbbq
Full Fledged Farker
 
Oldschoolbbq's Avatar
 
Join Date: 05-14-10
Location: Gibsonburg,Ohio
Default Brisky

Try this,I put Salt and Cracked Black Pepper all over the brisket,compute the time at 1.5/lb. Put them in and leave it shut until my time estiment has come and then I open and test.I cook @ 200* to 225*f.and have no trouble.My Smoker:



and get tese results:



Hope this helps and,
__________________
SMOKE HAPPY ;}- I'm not crazy,my reality is just different than yours!
Oldschoolbbq is offline   Reply With Quote


Old 05-07-2011, 06:59 AM   #6
Oldschoolbbq
Full Fledged Farker
 
Oldschoolbbq's Avatar
 
Join Date: 05-14-10
Location: Gibsonburg,Ohio
Default Forgot.................;}-

When my Brisket is done,I rub my hand(no knife) down the flat on the fat and push toward the point end,the point just falls off.


__________________
SMOKE HAPPY ;}- I'm not crazy,my reality is just different than yours!
Oldschoolbbq is offline   Reply With Quote


Old 05-07-2011, 08:56 AM   #7
Smokin Turkey
is One Chatty Farker
 
Smokin Turkey's Avatar
 
Join Date: 07-28-08
Location: Huntingdon, PA
Default

@oldschool - same here with the gloves! lol. OUCH!! I use 2-3 glove layers too or the thin cotton/wool gloves under food gloves.
__________________
Cooking for the love of it.
Smokin Turkey is offline   Reply With Quote


Old 05-07-2011, 09:03 AM   #8
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

Wow, Oldschool! That is one heck of a pit! it turns briskets into butts?
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

Chicago Area Summer Gathering Planning is under way!

Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is online now   Reply With Quote


Thanks from:--->
Old 05-07-2011, 01:39 PM   #9
expatpig
is One Chatty Farker
 
Join Date: 02-20-10
Location: Cochrane, On.
Default

Will it turn chuck into brisket?
__________________
"When I was in Canada, I had a lot of time to think."- Doug Sahm
[B][COLOR=red]UDS x 5[/COLOR][/B]
[COLOR=red][B]Weber Performer[/B][/COLOR]
[B][COLOR=red]Napoleon Apollo[/COLOR][/B]
[COLOR=#ff0000][B]GOSM[/B][/COLOR]

[COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]
expatpig is offline   Reply With Quote


Old 05-07-2011, 01:44 PM   #10
Mister Bob
Babbling Farker

 
Join Date: 06-15-09
Location: Scituate, RI
Default

Quote:
Originally Posted by Ron_L View Post
Wow, Oldschool! That is one heck of a pit! it turns briskets into butts?
I was waiting for someone else to say it!

Jokes aside, I agree with Oldschool, I use my gloved hand to separate the two. It doesn't take much to separate when the brisket is done.
__________________
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

[url]http://TheHogBlog.com[/url]
Mister Bob is offline   Reply With Quote


Old 05-07-2011, 07:18 PM   #11
GreenDrake
is one Smokin' Farker
 
GreenDrake's Avatar
 
Join Date: 06-21-10
Location: Hayden, Idaho
Default

I separate mine before the smoke. It's easy, visible and necessary.
__________________
PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ
GreenDrake is offline   Reply With Quote


Old 05-07-2011, 08:50 PM   #12
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default

Quote:
Originally Posted by GreenDrake View Post
I separate mine before the smoke. It's easy, visible and necessary.
Why do you say it's necessary ??

__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Old 05-07-2011, 08:59 PM   #13
peppasawce
is one Smokin' Farker
 
Join Date: 07-08-09
Location: Columbia, Mississippi
Default

visit this guys site..

http://playingwithfireandsmoke.blogspot.com/
__________________
Getting A smoke Ring is were it's at Yall
peppasawce is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Separate flat and point. Oldpro1946 Q-talk 6 11-12-2011 06:10 PM
Question on separating the flat and point... DirtyDirty00 Q-talk 9 11-07-2011 06:26 AM
Brisket Flat and Point Weston81 Q-talk 6 05-13-2011 02:52 PM
Brisket-point or flat 1FUNVET Q-talk 12 03-12-2011 01:04 AM
The point and the flat Derrick D Q-talk 15 02-20-2008 02:48 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:14 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.