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Brisket Question #8206718 03/18/21 03:57 PM
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I bought two 16- 17 lb brisket both with very large Points, smoked one already and ran into a dilemma.
With the Points being so large my concern was overcooking the Flat just to get the Point done.

Do you ever cut the Flat away from the Point and cook them separately, if so do you separate them before you put the rub on and chunk them in the smoker or?


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Re: Brisket Question [Re: Stub] #8206725 03/18/21 04:05 PM
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Competition people cut the flat away. I never have. They separate the cuts, rub down, and smoke. Personally, I use a spray bottle with 1/2 apple cider vinegar and 1/2 water mixture. Don't spray the point and do spray the flat. This will slow down the cooking so that they cook at the same speed. You don't need to spray the whole point usually, just about the 1/2 away from the point. The point being connected will slow the cooking to the flat. Basically, it's all visual. If a piece of a brisket looks like its cooking faster than the rest. Spray it. Just make sure the spray pressure isn't knocking the seasoning off.

Re: Brisket Question [Re: Stub] #8206752 03/18/21 04:27 PM
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Good info Thisbeer up

Watched a few Youtubes on it and I am going to Separate the next one. This Canadian had the best video under 10 minutes.



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Re: Brisket Question [Re: Stub] #8206806 03/18/21 05:22 PM
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I try not to buy briskets larger than 10-12lbs, and while I'm going through everything I try to find ones that are proportionate as possible.


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Re: Brisket Question [Re: Stub] #8206846 03/18/21 05:47 PM
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Yes, you can cut the flat off and do it separately and save some time as well.

Re: Brisket Question [Re: Stub] #8206876 03/18/21 06:04 PM
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You can separate, but I never have except to make burnt ends. I buy the biggest packers I can find (16-22 lbs), trim properly, and cook with the point facing the fire. I've never sprayed a brisket, and have never had a problem with the point or the flat being over/undercooked. A proper trim and a proper rest, and all is good, at least with my cookers. Yours may be different.

Re: Brisket Question [Re: Stub] #8207085 03/18/21 09:48 PM
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I almost always use the point for burnt ends. I separate and freeze the point after smoking a whole brisket and thaw at a later date and cook/smoke for 2-3 more hours. I also remove most of the fat between the flat and point and the point cooks about the same as the flat if it is closest to the fire box. Not a big fan of leaving all of that fat between the 2 muscles. Here is a brisket I trimmed a while back.

[Linked Image]


I also separate the point from the flat when I make corned beef or smoked pastrami.

I use the point for burnt ends when I do this also.

[Linked Image]

Re: Brisket Question [Re: Stub] #8207152 03/18/21 10:52 PM
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I cut mine and cook separately because I'm usually the only one eating it. The last flat finished in half the time of the point.


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Re: Brisket Question [Re: Stub] #8207410 03/19/21 03:08 AM
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Cut them and smoke them separate.

Re: Brisket Question [Re: skinnerback] #8207411 03/19/21 03:08 AM
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Originally Posted by skinnerback
You can separate, but I never have except to make burnt ends. I buy the biggest packers I can find (16-22 lbs), trim properly, and cook with the point facing the fire. I've never sprayed a brisket, and have never had a problem with the point or the flat being over/undercooked. A proper trim and a proper rest, and all is good, at least with my cookers. Yours may be different.

Ding Ding Ding! We have a winner cheers


Bobby Barnett

Re: Brisket Question [Re: Stub] #8207660 03/19/21 01:59 PM
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I’ve never separated the muscles. Just position the point towards the heat, like Skinner. But I do spritz the flat with apple cider vinegar or apple juice.

Re: Brisket Question [Re: Stub] #8208603 03/20/21 03:57 AM
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Originally Posted by Stub
I bought two 16- 17 lb brisket both with very large Points, smoked one already and ran into a dilemma.
With the Points being so large my concern was overcooking the Flat just to get the Point done.

Do you ever cut the Flat away from the Point and cook them separately, if so do you separate them before you put the rub on and chunk them in the smoker or?

Yes I have in the past when the temps were too far apart. Came out great Stub.


Bobby Barnett

Re: Brisket Question [Re: bobcat1] #8208798 03/20/21 02:33 PM
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Originally Posted by bobcat1
Originally Posted by skinnerback
You can separate, but I never have except to make burnt ends. I buy the biggest packers I can find (16-22 lbs), trim properly, and cook with the point facing the fire. I've never sprayed a brisket, and have never had a problem with the point or the flat being over/undercooked. A proper trim and a proper rest, and all is good, at least with my cookers. Yours may be different.

Ding Ding Ding! We have a winner cheers


I always cook mine with the point towards the fire box and spray sparingly with about a 1-7 parts Apple Cider Vinegar/ Water.
I have an Old Country BBQ Pit as they call it.

Trying to make sure I am doing it the best and easiest way.

[Linked Image]


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Gossip dies when it hits a wise person’s ears.
Rumor and lies are created by haters, spread by fools, and unfortunately believed by the naïve!






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