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Unread 11-12-2011, 04:29 PM   #1
Oldpro1946
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Default Separate flat and point.

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
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Unread 11-12-2011, 04:32 PM   #2
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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
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Unread 11-12-2011, 04:33 PM   #3
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http://www.bbq-brethren.com/forum/sh...hlight=brisket
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Unread 11-12-2011, 05:14 PM   #4
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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.
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Unread 11-12-2011, 05:56 PM   #5
TwoTon
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You should be able to follow the fat line fairly easy when up to temp.
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Unread 11-12-2011, 05:56 PM   #6
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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/sh...d.php?t=116075
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Unread 11-12-2011, 06:10 PM   #7
Brizz
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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.
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Similar Threads
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Brisket Flat and Point Weston81 Q-talk 6 05-13-2011 02:52 PM
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