Smoking Point and Flat Separated

Well,I'm no expert,but my bet would be to smoke them together,until the flat probed right.

Then, separate the flat,and foil it,put the point back on to at least 210*[or about 3 hrs at 225*].

Another choice is save a bag of points in the freezer,thaw and throw them all back on- when you want a shorter cook.

This is contingent on your trimming-before and after parting.

I could tell you to put the point on the hotter rack-if you divide them,and some would say to put point on top to drip on the flat.

Others might like to finish the point directly over the firebox,on the bottom rack.

Some ,after parting,might cut the chunks into 1 in cubes,cook in a perforated foil pan for 2-3 hrs .

Toss them with 1/2 cup CS mild and a little CS brisket rub and put them back in for another 45 mins.

I guess my next question would be about two therms.

What are you hoping they will tell you?

Oh well,so many choices-so little time.

Let us know.

What a mess. I smoked the brisket in two halves. I put the flat on top, and the point in the middle. I put a thermometer probe in each one and set the alarm for 190 degrees. (CS @225)(@11:00 PM) The alarm went off at 4:00 AM saying the flat was done. I rolled out of bed and wrapped the flat (foil + towel) and put it in a cooler. After a couple of hours I was able to fall back asleep. Woke up at 8:00 and tried the flat. Tough and chewy. Must have messed up the thermometer. I shrink wrapped it and wrote instructions on the bag to throw it in the crock pot for 6 hours before eating. I cranked up the CS to 250 and pulled out the point at 2:00 PM @195 Put it in the cooler and watched football. we had a fine meal at 5:00. I don't see how anyone can cook a packer brisket and have it come out right. I think I am going to stick with the largest flat briskets I can find until I get more practice. How frustrating!

You didn't take the free advice Tom gave you.

Could also be the grade of beef.

I haven't done one yet I couldn't eat, but some have been better than others.

I am afraid a trimmed flat will be harder to master than a full packer cut. The fat on the packer helps alot.

No matter what temp the probe says, be sure a toothpick or the probe itself will slide into the meat without resistance. If not, it ain't done.

You might need a crutch next time.

Please don't ever mention c-p on here again.

Dan,

I use a different method for smoking a whole brisket than most and it works. First I trim, about 60 percent of the fat that run close to the middle of the point, saving some of it to use with the flat. I leave the point and flat together. Then using butchers string I fold over about half of the flat under itself, insert some of the fat and tie at least two loops of string front to rear long ways.

As the brisket cooks at 210 degrees for 20 to 22 hours the doubled over flat cooks at about the same time and internal temperature as the point.

We have furnished and cooked three whole brisket at a time in the AmeriQue using this method for our Amateur Radio Club and received nothing but raves and request to do it again during the next Field Day outing.

Well now,I hadn't thought of that.

One more advantage of having so many good cooks on here,willing to share.

One more reason to read the Brisket 101,the brisket archives,and the Best of Cookshack archives.

We have about as good a library, as any that exist ,to meet most any situation.

Every now and then,on a rare rainy day,I'll start reading in those and be amazed how much I forgot,and how much I learn.

quote:

Originally posted by Dan-Q:
... I rolled out of bed and wrapped the flat (foil + towel) and put it in a cooler....

While most WANT this to be about set and forget, you can't do it every time.

The key is to use your probe temp as a starting point. Then when it goes off, use the tip of the probe to push into the flat at various spots and check for how easy it goes it. Do that a couple of times remembering how it felt with the results you eat (too tender, tough, etc).

And remember, test that probe. At contests, when I use a probe, I test it before each time I use it. Surprising how one can vary from a previous use, but I only use them anyway to monitor, not to decide..that's my fun

Little practice, it works like a charm.

Yep,to tag onto Smokin',I'll test four probes against my thermapen,which I check in ice/boiling water.

I mark my deviations, on each ,on a piece of tape.

By the time I get to the cookoff and beat them around,at least one,or two,will be off a few degrees.

But,like Smokin' says,the buzzer goes of on the therm to remind me to do probe tests ,and see how far away we are.