Like many on this site, almost everything I know about brisket was from that Aaron Franklin youtube vid. However two Saturdays ago, my wife surprised me with an early Christmas gift. She paid for me to attend a Brisket BBQ class in Manassas, Va. The Class was with Chris of Dizzy Q BBQ. Over the years they have won and earn many of accolades in the KCBS. While he cooks with a big green egg the prep work and serving of the brisket was what was very different from Franklin's video.
The first big difference was trimming the meat. Unlike Franklin who kept most of the fat on the point, Chris removed all of the fat from on top of the point but kept about the same amount of fat on the flat. He argued that the point has so much fat in it already, there is not need to keep the outlayer of fat. I liked that idea. Fast forward to serving the brisket, using the back of a butcher's knife, he separated the flat from the Point. He then sliced the flat and cubed the point. We all know what Franklin did to his brisket. When I asked Chris why he did it this way, he simply said less fat to digest. This made total sense to me.
A few days later I came across another brisket vid on youtube. It was a competition brisket video where the guy separated the point from the flat before cooking and then cooked the two pieces of meat. He also removed all the fat from on top of the point. This seemed to make even more sense to be because by separating, you get more square area of bark and the mo bark the better!
So what is the boards thoughts on this. Has anyone tried these tactics, what were your impressions? I'm guessing separating a brisket should dramatically cut down the cooking time compared to a whole packer.