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We have heard above that there are different techniques,that work with what meats we have,and what we are trying to accomplish.

There might be comp bodies that control whether we are allowed to separate the two pieces.

Smokin' gives great recommendations how it can work generally.He not only teaches us,but his own restaurant cooks how to produce one of the best platters of burnt ends in OK.[It ain't easy to get the help to do good,either.]

We know of cooks that cut them apart and save all the points in a bag in the freezer and finish them when they want a short 3-4 hr cook of great brisket.

Seems like Fast Eddy,or drbbq taught us that one. Confused

Depending on the manufacturer that cut the packer,you might have to adjust to what you have.Sometimes,it isn't worth the effort. Roll Eyes

Ribdog,a great brisket cook in his own right,knows these predicaments.

Ribdog and my other co-cook,Barbara,often look at four 16 lb packers and decide whether we can even cook and present "burnt ends".

Folks in TX and parts of OK cook "noseoff" briskets,which only leaves you good slices.

Yes,at home.with a big,old 20 lb packer,you can go either way.The trick is don't serve what you wouldn't be proud to eat. Smiler

The nice thing is,when you cook lots of packers there will be plenty of what is known as "cooks' candy".

You won't want to give them up to your guests. Wink
Originally posted by dba1954:
Do you normally separate the point only after the flat is done?

One trick I've seen and use myself...

As you trim a packer there's a large piece of fat running between the flat and the point on the nose end. One side of this fat is wedge like in shape and is the kernel. Trim out as much as possible which will create a bit of separation between point and flat.

Once the brisket's done, lay it fat side down. using a pair of insulated gloves you can slide your fingers between the point at flat. With the aid of a boning knife to finish the job, you'll separate the two pieces rather easily.
cooking brisket for a crowd still makes me nervous ... but thanks all for the tips. My other concern if I will have enough Smiler 14 lb packer ... 20 adults ... The flat seems a tad small on the packer. Burnt ends will help. I'm starting it at 7:00 the night before at 225 and getting up early. Want to have it all done but noon except for maybe the burnt ends. thanks again.
Usable yield on a packer is about your case, about 7 lbs. If you're planning to offer other meats with the brisket, you'll be fine. Stand alone might consider 2 packers, in which case you'd have some burnt ends and plenty of flat slices.

Your other option is to smoke a 7-8 lb flat along with your packer.

Cal...must you remind me of what I missed out on the other day...MUST YOU??? Big Grin
Like Max says.Always better to have too much.That's why those bagged points in the freezer from practice cooks are real handy.

The men might eat 1/3 lb cooked and the ladies maybe only 3 oz... but still.

If you don't have access to more briskets,I often cook up 2-3 types of grocery store smoked sausage ,slice them into toothpick sized bites and platter them with a couple small dishes of sauce.They go out with appetizers and gives folks another portion of protein.Just a thought.

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