When cooking a brisket can you leave the point attached and then seperate when the flats done.I have read were some people seperate the point from the flat before cooking.
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Yes
I have better luck before cooking because I can see the way the grain of the meat runs and see how to cut and seperate the point from the flat. I like to put the point fat side down right directly over the woodbox where it is hottest in my Smokette and put the flat as high up as I can get it. I probe the flat and start checking it at about 180*F. When the flat is finished, I usually probe the point and move it higher and turn the Smokette up full blast, if not already there. I take the point up to about 215*F if it will get there. Sure chops up good like that.
Wow I got way off topic.
Wow I got way off topic.
That's too much work for me to mess with it.
I put it in whole, pull it, run a knife down the fat to separate the point, put the point back in and take to 210
To figure out the grain, cut a notch in the corner of the brisket that you can still see that corner after cooking and follow it as a guide for slicing. Cross grain.
I put it in whole, pull it, run a knife down the fat to separate the point, put the point back in and take to 210
To figure out the grain, cut a notch in the corner of the brisket that you can still see that corner after cooking and follow it as a guide for slicing. Cross grain.