Is Brisket OK to smoke with cut between point and flat? - Page 2

Jason TQ · 01-16-2021, 08:49 AM

Look good. A lot of times I'll start the separation of point and flat to get more rub on the point without fully separating.

Sometimes more, sometimes less.
SmartSelect_20210116-094652_Photos.jpg SmartSelect_20210116-094346_Photos.jpg SmartSelect_20210116-094243_Photos.jpg

Kai Yaker · 01-16-2021, 11:12 AM

Like a lot of the other Brethren mentioned, I too trim between the flat and point. I like to get more rub into the area and to take that thick brick of fat out. I have actually cut the point almost all the way off of the flat. I smoke it like it is still attached and then when I get set for burnt ends I just have a little bit of meat to cut in order to separate the point from the flat. For me it makes it a bit easier at that point in the cook.

Heck, this sport of meat smoking is pretty forgiving (I call it a sport because I get a lot of cardio done going from the frig for beer to the smoker. Then the frig, beer, smoker. I keep it moving...). There are not to many rules. No problem coloring outside the lines.

Cheers

Yaker

Burnt at Both Endz · 01-16-2021, 02:03 PM

Yeah, getting ready to do a brisket tonight.

That is the front side, I will remove the cap off the point on the back side too.

shares · 01-16-2021, 02:16 PM

I always separate the point from the flat. I did it today, it's going on tonight. It's much easier to cook when pieces are fairly even in thickness. Yes, you can insist on 'traditional' methods, but the end product is more important to me than the method.

guero_gordo · 01-16-2021, 07:50 PM

I've never separated them, but many times I wish I had in hindsight, due to >1" of fat between the cuts on Costco briskets

01-16-2021, 08:49 AM	#16
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	Look good. A lot of times I'll start the separation of point and flat to get more rub on the point without fully separating. Sometimes more, sometimes less. SmartSelect_20210116-094652_Photos.jpg SmartSelect_20210116-094346_Photos.jpg SmartSelect_20210116-094243_Photos.jpg __________________ -Jason I didn't choose D-Canoe life..........

01-16-2021, 11:12 AM	#17
Kai Yaker On the road to being a farker Join Date: 08-26-20 Location: Blue Water Name/Nickname : Kai	Like a lot of the other Brethren mentioned, I too trim between the flat and point. I like to get more rub into the area and to take that thick brick of fat out. I have actually cut the point almost all the way off of the flat. I smoke it like it is still attached and then when I get set for burnt ends I just have a little bit of meat to cut in order to separate the point from the flat. For me it makes it a bit easier at that point in the cook. Heck, this sport of meat smoking is pretty forgiving (I call it a sport because I get a lot of cardio done going from the frig for beer to the smoker. Then the frig, beer, smoker. I keep it moving...). There are not to many rules. No problem coloring outside the lines. Cheers Yaker __________________ Kat Reverse Flow, Yoder YS640s, BGE, UDS #1, UDS #2, :fencing:

01-16-2021, 02:16 PM	#19
shares is one Smokin' Farker Join Date: 07-18-08 Location: Mebane, North Carolina	I always separate the point from the flat. I did it today, it's going on tonight. It's much easier to cook when pieces are fairly even in thickness. Yes, you can insist on 'traditional' methods, but the end product is more important to me than the method. __________________ [URL="http://www.180Que.com"]www.180Que.com[/URL] - Finally! A competition BBQ schedule alarm app for mobile devices [URL="http://www.tooashamedtoname.com"]www.TooAshamedToName.com[/URL] - Competition BBQ Team

01-16-2021, 07:50 PM	#20
guero_gordo is one Smokin' Farker Join Date: 06-14-14 Location: East Bay, CA	I've never separated them, but many times I wish I had in hindsight, due to >1" of fat between the cuts on Costco briskets __________________ UDS, Weber OTP(the Swiss Army Knife of cookers)

01-16-2021, 02:03 PM	#18
Burnt at Both Endz Babbling Farker Join Date: 07-14-13 Location: freeman,mo Name/Nickname : Calvin	Yeah, getting ready to do a brisket tonight. That is the front side, I will remove the cap off the point on the back side too.