Splitting up the point and flat before the cool?

[MI Smoke]

I like splitting up my brisket before I cook. Better bark, easier to tell when it's done (in my opinion).
I'd like to hear some options on this method- good or bad?

 

[pjtexas1]

I say if it works then it's good. May not be for me but I can see the advantages. I've cooked a few flats that were good. Points are always good. To me the point keeps the flat protected from drying out.

 

[Porcine Perfection]

I would be afraid of drying out the flat if I did that but if it works for you...

EDIT - Posted the same time as pjtexas1. GMTA :grin:

 

[KevinJ]

I like to keep them together and separate when they're ready to be pulled cube the point and make burnt ends.

I say whatever works for you.

 

[MI Smoke]

For the sake of argument-
Whatever fat that is in the flat that's all that's ever going to be in it. So if you smoke, wrap when you get your color, and pull off when it's tender. As long as wrap before the bark starts drying it out. The fat from the point will only help bark from forming on the flat, the same thing wrapping does.

 

[Porcine Perfection]

For the sake of argument-
Whatever fat that is in the flat that's all that's ever going to be in it. So if you smoke, wrap when you get your color, and pull off when it's tender. As long as wrap before the bark starts drying it out. The fat from the point will only help bark from forming on the flat, the same thing wrapping does.

Not sure what you are saying. In this picture the left end of the flat is on top of the point. That is what we mean when we say the point protects the flat during cooking.

Once again no one is saying that separating it is wrong and if it works for you then that is great!