Separate flat and point.

[Oldpro1946]

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

 

[lcbateman3]

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

 

[lcbateman3]

http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket

 

[Pappy]

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.

 

[TwoTon]

You should be able to follow the fat line fairly easy when up to temp.

 

[Mister Bob]

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]

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.