the meat man will cut the flat from the point and leave a lot of fat on top, so I doint have to buy the point, will this give same results as If I smoked the whole thing
gene
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Well,the point could have been the best part. 
If you are in a traditional Cookshack,it cooks pretty moist.
An untrimmed flat will be a little trickier than a full packer,even if you have cooked some briskets.
Just pay attention to it and take good notes.
Read Smokin's Brisket 101.
If you are in a traditional Cookshack,it cooks pretty moist.
An untrimmed flat will be a little trickier than a full packer,even if you have cooked some briskets.
Just pay attention to it and take good notes.
Read Smokin's Brisket 101.
ok ill get the whole thing,will the point and flat cook at the same time should I cut the point awqy then put it back on top and use two probes
gene
gene
Just put your probe in the thick part of the flat.
That is your temp concern.
You can carve out some of the fat wedge between point and flat and cook them together.
Here is a good pictorial from the Cookshack open forum.
Brisket Trimming
You can't overcook the point.
When the flat is done,you can always toss the point back in the cooker,until it suits you.
That is your temp concern.
You can carve out some of the fat wedge between point and flat and cook them together.
Here is a good pictorial from the Cookshack open forum.
Brisket Trimming
You can't overcook the point.
When the flat is done,you can always toss the point back in the cooker,until it suits you.