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Thoughts on separating the point from the flat on a brisket
Posted on 9/7/17 at 9:31 pm
Posted on 9/7/17 at 9:31 pm
Fairly new to smoking briskets, but the brisket my buddy bought is too big for the rack on my smoker.
I've got 4 racks so I'm considering separating the point from the flat and cooking it in two racks.
Has anyone tried separating it, and what's the best way to go about prepping and cooking them?
Thanks
I've got 4 racks so I'm considering separating the point from the flat and cooking it in two racks.
Has anyone tried separating it, and what's the best way to go about prepping and cooking them?
Thanks
4
Posted on 9/7/17 at 9:55 pm to Ash Williams
Posted on 9/7/17 at 10:56 pm to nateslu1
It can be done, but I would not suggest it, most people need the point on top of the flat to keep it moist.
Posted on 9/8/17 at 6:16 am to Ash Williams
I tried it in the spring. Was a complete failure. Both pieces ended up dry.
It can be done, just is tough.
It can be done, just is tough.
This post was edited on 9/8/17 at 6:17 am
Posted on 9/8/17 at 7:00 am to Ash Williams
I usually only separate them after they are done. I cut the point up for burnt ends, lather them with goodness, and pop them back in the smoker. Meat candy!
Posted on 9/8/17 at 7:02 am to Ash Williams
How to CookBBQ right on Youtube just made a video about doing this. His way seems to be the best I have seen for keeping the separate pieces from drying out.
Seperating Brisket Cook
Seperating Brisket Cook
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