Brisket

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matt USER_AVATAR
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Brisket

Postby Matt » Fri Jul 17, 2015 9:37 pm

Anyone ever separate the flat and point and smoke separate? Pros/Cons/Tips? I stocked up last time they were on sale and got some big boys that I don't feel like committing 24 hours to so thought I might try it out.
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Re: Brisket

Postby js-tx » Fri Jul 17, 2015 10:33 pm

I keep 'em together, shouldn't take more 12-14 hours depending on the temp you are cooking at. I like 275-325*.
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Re: Brisket

Postby BigAl's BBQ » Sat Jul 18, 2015 6:55 am

I just did a "choice" brisket for 7 hrs or so.
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Re: Brisket

Postby ChileFarmer » Sat Jul 18, 2015 8:57 am

I have tried cooking them separate, point always comes out to dry for me. So I just don't separate any more. CF :D
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Re: Brisket

Postby Matt » Sat Jul 18, 2015 1:46 pm

Well heck, y'all were supposed to say "Yeah do it all the time and it turns out great and cuts your cook time in half"! :banghead:
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Re: Brisket

Postby Okie Sawbones » Sat Jul 18, 2015 4:32 pm

When the brisket gets to about 190 or so, I separate the point and flat and make burnt ends out of the point. I put them both back in the smoker until done, which for me is probe tender on the flat, about 200-205.
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Re: Brisket

Postby Matt » Mon Jul 20, 2015 2:56 pm

Giving it a shot, point was done at 7 hours, flat is still on, will update with pics tonight.
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Re: Brisket

Postby Matt » Mon Jul 20, 2015 3:43 pm

Point on top just before wrapping
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Re: Brisket

Postby Matt » Mon Jul 20, 2015 8:00 pm

Had the point for dinner, flat still resting, pretty dang happy with it.
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Re: Brisket

Postby AgChef » Tue Jul 21, 2015 12:03 am

Looks great but it appears you sliced that point the wrong way. Remember to always slice against the grain! What you thought was "pretty dang good" will be "really dang good" next time if you slice it properly.
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Re: Brisket

Postby cowboydon » Tue Jul 21, 2015 1:10 am

https://www.youtube.com/watch?v=RpSA5G14kVA A quick video on brisket slicing, just like Ag Chef said you will really love it when you slice against the grain
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Re: Brisket

Postby Matt » Tue Jul 21, 2015 7:39 am

Thanks guys, rookie mistake for sure :banghead:
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Re: Brisket

Postby spacetrucker » Sat Jul 25, 2015 11:05 am

it is easy to "see" the grain of the meat prior to cooking right? so I take advantage and place a cut in the meat which perfectly crosses the grain that way when the meat is cooked the "cut" gives me a guide for perfect slicing at just the right angle. hope that helps for next time... :D
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Re: Brisket

Postby Matt » Sat Jul 25, 2015 12:16 pm

Pro tip, I like it!
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Brisket

Postby 3 star redneck » Sun Jul 26, 2015 12:53 pm

I teach in my cooking class to cut the corner of the brisket off where u will know after its done where to slice ..


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