Separating Flat Before Smoking

Ah, Brisket theory. Good questions, not absolute answers, even from me.

For me, I keep brisket simple, separate the point/flat after cooking and put the point back in for burnt ends.

If the issue is the flat isn't moist, there are other issues, discussions.

If you want to experiment, sure go ahead, but if the question is "a better way to get a moist flat" separating it won't help, it will hurt as it exposes more flat to direct heat.

Not that I have a set theory, but I find the flat needs the point to cook correctly, whether it's keeping the heat more regulated or what, I just think that exposing more meat to direct temp isn't always a good thing.

As for adding fat. I've seen people use bacon and other fats to try to help a flat stay moist and for me, it's the intramuscular fat that makes the difference. Choice and above only. Select and below just won't have enough fat.

I'm also a believe in the "fat soaks down through the brisket" is BS. Can't prove it, but science tells me that as meat cooks, proteins seize up and thus that would prevent fat from "dripping" down into the meat. Fat dripping WILL work, but only to the point of the fibers closing up. But hey, that's my theory, I started it and I believe it, just can't prove it.... yet.

But never one to say don't give your theory a try, if might be something that does work for you.

Give it a try and see if you like the results.

Well,I'm no expert-but we have cooked a few.

The quality of the meat can often dictate the quality of your finished product.

That's crummy-but often true.

You can do anything you wish,but personally getting extra fat to lay in the smokette,would be a waste to me.

Donna's family built it a half century ago, to cook briskets, and it still is great.

As far as cutting and doing each separate,you are defeating the purpose of buying whole packers.

You say you pulled "it" out at 190º,and I assume that was in the flat?

"Point was perfect"?

We have cooked a few packers that the flat was ready at 190º and a few mins rest.

They were top level of primes,and they are few and far between.

You must have a good supplier,and I'd be nice to him.

Cleveland used to have a brisket supplier that ships around the country.

There are plenty of cooks that will cook whole packers,pull it out when the flat is ready,separate the point and toss it back in the cooker for another 2-3 hrs,until maybe 210º.

Just a couple of thoughts.

I've taken the flat and folded it over so that it's as thick as the point before smoking. The thicker flat, doubled over on it's self, didn't dry out and finished the same time as the point. I had temp probes in each.

I folded mine, too, but out of necessity, since that 13 lb. packer was a bit large for my 008.

I think Tom may have just shown me what I did wrong. I had the probe in the thickest part of the point, not the flat. Next time, I will add a second probe to the flat as well. I was under the impression that the whole thing was properly smoked when the point was done.

And yes, I do have a great supplier here in Cleveland. We have a wonderful city-operated central market where many area butchers, bakers and farmers offer just about anything you can imagine. Cleveland may be a little rough around the edges right now, but at least we're eating well


Thanks, guys.

Most experienced cooks try every way in the world to get the FLAT to come out right.

I might have seen an OVERDONE POINT,once-but I'm so old I can't remember it,and none of my friends and fellow cooks can remember one either.

When you split the point off-BECAUSE the FLAT is correct,slice the point across the middle,across the grain,cut yourself a one inch X one inch bite,let it cool enough to chew well, pop into your mouth and chew well.

If you are happy,slice,or chunk it up and start serving.

Eating is what it is about-not temps!

After a few tries,you can poke with your finger and know.

Lots of folks can't decide which is more important,the exact internal temp of the point,or the color of the cook's T shirt.

Just my $0.02

I smoked a second brisket to go along with a couple of pork butts for a party I had a couple of weeks ago. This time, after packing on the rub, I folded the flat over and tied it tightly, not only so it would comfortably fit on the shelf of my 008, but to even out the thickness of the whole brisket. (I would highly recommend tying as opposed to skewering, as the meat tends to pull away from skewers, but stays fast when tied).

I was delighted to find that the thing cooked perfectly all over. Both the flat and point were moist this time. I got plenty of compliments after my guests devoured it. Luckily, I sampled it as I was slicing, or I would'nt have gotten any...heh.

Chris