- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Smoking Brisket - Separate or not separate the point/flat?
Posted on 6/19/20 at 10:50 am
Posted on 6/19/20 at 10:50 am
Smoking a brisket tomorrow. I've smoked a few and can never decide how to or if i should separate the flat from the point. I plan to make burnt ends with the point. The problem i have with no separating until near the end of the smoke, is you lose some surface area for bark to form. However, i'm also worried that if i separate before the smoke, that the brisket will cook too quickly.
What are your preferred methods?
What are your preferred methods?
This post was edited on 6/19/20 at 10:53 am
6
Posted on 6/19/20 at 10:56 am to BugAC
Are you asking if you should separate prior to smoking?
ETA: I just reread your post.
I personally would not separate prior to the smoke, but I also have never done that before.
But worth a try I guess. It's your brisket.
ETA: I just reread your post.
I personally would not separate prior to the smoke, but I also have never done that before.
But worth a try I guess. It's your brisket.
This post was edited on 6/19/20 at 10:59 am
Posted on 6/19/20 at 10:57 am to BugAC
quote:
that the brisket will cook too quickly.
It will cook quicker but if you are monitoring IT with probes in both pieces then you can catch it before overcooking.
I haven't smoked one seperated but I'd like to try it out and see what happens.
Posted on 6/19/20 at 10:57 am to BugAC
Don’t separate it at all.
Slice the flat against the grain. As you approach the point, you’ll be able to see when it starts overlapping the flat. Turn it and slice down the middle. Cube one half, add rub and sauce, then continue to smoke for burnt ends. Slice the rest to eat or repeat the same and have a frick ton of burnt ends.
Slice the flat against the grain. As you approach the point, you’ll be able to see when it starts overlapping the flat. Turn it and slice down the middle. Cube one half, add rub and sauce, then continue to smoke for burnt ends. Slice the rest to eat or repeat the same and have a frick ton of burnt ends.
Posted on 6/19/20 at 11:03 am to BugAC
I've done it both ways. When I am making burnt ends from the point, I prefer to separate it. My reasoning is that I get more bark on both pieces. I have the ability to track internal temperatures of each piece, so that is not a challenge I have to deal with, so YMMV. Before I had that ability, though, I would place the probe in the flat and use my thermapen on the point. My anecdotal experience is that they cooked at pretty much the same speed internally. I assume because of the low cooking temperatures and the long length of the cook, that is why. Hope that helps.
This post was edited on 6/19/20 at 11:05 am
Posted on 6/19/20 at 12:29 pm to SmokedBrisket2018
I was thinking about cutting the brisket in half just near where the point seems to start. One half would be all flat and the other half would be some flat and all of the point. I was going to do this because the flat gets dry the two times I've smoked whole in the past. Plus, I don't have enough people in the house who will eat that much brisket so I can cook the halves on different weekends.
Is that reasonable or will it be screwed up?
Is that reasonable or will it be screwed up?
Posted on 6/19/20 at 12:47 pm to TH03
quote:
Turn it and slice down the middle.
Yeah, i've read you can slice with the back end of a knife once your at temp. My plan is, thanks to you peeps here, cook it whole, until flat is around 175, then wrap in butcher paper. Continue cooking until flat is about finished, around 200-205, then pull. Let the flat rest in a cooler, and chop the point, toss in a bbq/beef broth sauce and add some rub, place in a foil pan, cover, and cook the burnt ends for another hour or so.
I do have the ability to monitor temps simultaneously with my weber igrill.
quote:
Slice the rest to eat or repeat the same and have a frick ton of burnt ends.
May do a bit of both.
Posted on 6/19/20 at 12:52 pm to BugAC
quote:
Yeah, i've read you can slice with the back end of a knife once your at temp.
You can but you’d probably ruin your bark.
When it’s done, a probe or toothpick will slide in like it’s softened butter.
Posted on 6/19/20 at 1:03 pm to Jake88
quote:
Jake88
I don't think it's unreasonable. Just monitor it, temp check and probe it.
I have just never done that, but that doesn't mean anything.
It's worth trying.
Posted on 6/19/20 at 3:26 pm to SmokedBrisket2018
Thanks. I might take the part that's all flat and brine it for corned beef then smoke for pastrami. I've never tried that.
Posted on 6/19/20 at 3:27 pm to SmokedBrisket2018
Do not separate, no need to.
Posted on 6/19/20 at 3:38 pm to BIG Texan
quote:
Do not separate, no need to.
I don't.
But clearly some people on here want to. I won't stop them.
Posted on 6/19/20 at 4:35 pm to BugAC
I smoke 1 brisket at a time on a BGE. All my smoke and heat are from directly below. Although there can be hotter zones, it's almost uniform.
Since a brisket usually has a thicker point than flat, they won't require the same heat flux.
So to account for that I separate them in advance. This allows me to cook with different times and orient them during the cook as needed.
Since a brisket usually has a thicker point than flat, they won't require the same heat flux.
So to account for that I separate them in advance. This allows me to cook with different times and orient them during the cook as needed.
Posted on 6/19/20 at 5:49 pm to BugAC
I remove the VAST majority of the fat between the flat and the point so there is just a little bit connecting them and I season the gap between them just like I do the rest of the meat.
Sometimes I'll separate them completely when it comes time to wrap, other times I wrap together. I haven't noticed a difference.
I do notice a difference between doing this way and just trimming normally though. There's a lot more flavor in that middle area and the burnt ends come out better.
Sometimes I'll separate them completely when it comes time to wrap, other times I wrap together. I haven't noticed a difference.
I do notice a difference between doing this way and just trimming normally though. There's a lot more flavor in that middle area and the burnt ends come out better.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News