Hey All! Threw a 12 lb whole untrimmed packer on last night at 1930. Cook is going well and on schedule. Internal flat temps are around 181 now (after 14 hours). I couldn't find any information regarding splitting the flat and point prior to holding. Should I FTC the entire brisket for a couple of hours prior to cutting the point off and putting back in the smoker, or should I split them, then FTC the flat? I couldn't find this info in Brisket 101 and don't want to dry my flat out. Concerned that I'll lose all the juice if I split them and then FTC the flat. Ideas? Thanks!
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