I use a different method for smoking a whole brisket than most and it works. First I trim, about 60 percent of the fat that run close to the middle of the point, saving some of it to use with the flat. I leave the point and flat together. Then using butchers string I fold over about half of the flat under itself, insert some of the fat and tie at least two loops of string front to rear long ways.
As the brisket cooks at 210 degrees for 20 to 22 hours the doubled over flat cooks at about the same time and internal temperature as the point.
We have furnished and cooked three whole brisket at a time in the AmeriQue using this method for our Amateur Radio Club and received nothing but raves and request to do it again during the next Field Day outing.
