Separating the Flat from the Point

MattG · 02-23-2012, 02:05 PM

I'm going to try something new with my Comp brisket. How many of you separate the flat from the point on the brisket before you cook it. I've never tried this but I'm going too. I normally cook my briskets at 275-300. Any suggestions or thoughts would be great.

The_Kapn · 02-23-2012, 02:13 PM

I have done it both ways.
Both work, or don't, depending on how well I cook that day.

Very common question.
Here is one thread of many:

http://www.bbq-brethren.com/forum/sh...ght=Separating

See which you like best.

TIM

INmitch · 02-23-2012, 08:07 PM

I pretrim (is that a word) at home. I seperate the point n flat and only cook the flat. I just can't seem to get up there with burnt ends in the box.

Until I figure them out it is slices only. If my scores drop in the next two weeks my neighbors will be trying a lot of burnt ends!!

MattG · 02-23-2012, 09:26 PM

Thanks

Q-Dat · 02-24-2012, 07:42 AM

I think you can get just as moist of a brisket cooking just a flat as you can cooking it whole. The only difference I see is that the window of perfectly cooked is a little smaller with a flat.

I like the control of being able to cook them separately. I have NEVER cooked a whole packer and had both sections get done at the same time.

Fat Woody · 02-24-2012, 09:16 AM

This discussion is also ongoing in the "Brisket" thread here:

http://www.bbq-brethren.com/forum/sh...d.php?t=125248

We do separate prior to cooking after listening to what some pretty successful Brethren teams were doing...

02-23-2012, 02:05 PM	#1
MattG is one Smokin' Farker Join Date: 06-29-09 Location: Madison Ga. Downloads: 0 Uploads: 0	Separating the Flat from the Point I'm going to try something new with my Comp brisket. How many of you separate the flat from the point on the brisket before you cook it. I've never tried this but I'm going too. I normally cook my briskets at 275-300. Any suggestions or thoughts would be great. __________________ Stumps Stretch, WSM, Bar-B-Chef Smoker, UDS in progress

02-23-2012, 02:13 PM	#2
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	I have done it both ways. Both work, or don't, depending on how well I cook that day. Very common question. Here is one thread of many: http://www.bbq-brethren.com/forum/sh...ght=Separating See which you like best. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

02-23-2012, 08:07 PM	#3
INmitch Full Fledged Farker Join Date: 04-28-09 Location: decatur, IN Downloads: 0 Uploads: 0	I pretrim (is that a word) at home. I seperate the point n flat and only cook the flat. I just can't seem to get up there with burnt ends in the box. Until I figure them out it is slices only. If my scores drop in the next two weeks my neighbors will be trying a lot of burnt ends!! __________________ I'm simple and I can prove it!

02-23-2012, 09:26 PM	#4
MattG is one Smokin' Farker Join Date: 06-29-09 Location: Madison Ga. Downloads: 0 Uploads: 0	Thanks __________________ Stumps Stretch, WSM, Bar-B-Chef Smoker, UDS in progress

02-24-2012, 09:16 AM	#6
Fat Woody Take a breath! Join Date: 03-29-09 Location: Lenexa, Kansas Downloads: 0 Uploads: 0	This discussion is also ongoing in the "Brisket" thread here: http://www.bbq-brethren.com/forum/sh...d.php?t=125248 We do separate prior to cooking after listening to what some pretty successful Brethren teams were doing... __________________ Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team Cigar Lounger, Malt Beverage Tester Owner/Operator of: Brinkmann "Lefty" Bandera clone, Comalco Black Dog grill aka The Chicken & Rib Machine, and various Weber kettles. World's fastest Belgian/Cuban Racing Yellow thermapen. Woody's official spousal motto: "I'm not happy 'til you're not happy!"

02-24-2012, 07:42 AM	#5
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	I think you can get just as moist of a brisket cooking just a flat as you can cooking it whole. The only difference I see is that the window of perfectly cooked is a little smaller with a flat. I like the control of being able to cook them separately. I have NEVER cooked a whole packer and had both sections get done at the same time.