Brisket Flat and Point

I just cook the whole thing. In Texas they call the point the moist and the flat the lean. Guess they got tired of explaining to patrons which comes from where.

I wish it was easier to find just the point.

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cook them separately

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Buddy of mine does this. He makes burnt ends out of the point and saves the flat for slicing. I just cook it whole.

ok. yeah that makes sense.

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I wish it was easier to find just the point.

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I bet if you ask a butcher nicely they will separate them and only sell the point to you. That leaves the butcher the entire flat to sell which is what most people want anyway. I tell you it sure pays to get friendly with a butcher. When I was younger I would buddy up with the local bartenders and now I buddy up with the butchers where I shop. Funny how your priorities change in life as you grow older.

Since the flat cooks faster and dries out, why wouldn't you separate it from the point?

If you're cooking a whole brisket, where should you stick the temp probe, the flat or the point?

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and dries out

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You've cooked it too long. Position the brisket with the flat away from the heat as much as possible. In my case, I never separate the two if I bought it whole. Wrapping it around 160ish to get through the stall will prevent the flat from drying out as well.

The butcher at Rouse's cut a whole brisket for me once. I wanted the point. Just ask...you never know.

The experts seem to say that you don't just pull the brisket at temp. They suggest probing at that point and when the probe enters the brisket like it's warm butter it's done.

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