Brisket cook time whole vs separated point and flat


 
Joe-Mofongolero

Joe-Mofongolero

TVWBB Member
I'm finding a lot of "shoulds" regarding cook times when cooking a brisket whole or with the two muscles separated but on the same cooker.

Does anyone have first-hand experience with this? For example, if a whole 15 pounder takes 15 hours at 275 (just an example to keep things simple), would the same 15 pounder separated take 12 hours? 10 hours?

I know each piece of meat will cook differently, but I'm only trying to get an idea. I'm doing an overnight cook and I prefer not to either have to be up at 5AM because it's cooking too fast or panic at 2PM because I'm not close to being done.

Also of note, I know the two parts won't be done at the same time. I'm only hoping for a rough comparison if anyone has experienced this both ways.

Do I ramble? You betcha!

Thanks in advance for any feedback that can be provided :)
 
I have heard of guys who have cooked a whole brisket overnight and it shot past their target temp while they were sleeping.

Personally, I would and I have cooked large whole briskets at a low temp overnight such as at cooker temp 225 F.

Separated - you might even consider 200F. Go to bed. Wake up at dawn. You would hike the temp at dawn to finish it. I always dramatically hike the temp at the end to render the quarter inch of trimmed fat on top.

I would consider using probes with alarms such as the ones Thermoworks sells.

...

Found this on AI but it's using 275 F.

Practical Estimation Method
  1. Measure the thickest part of your brisket (in inches).
  2. Use this rough guide at 275°F:
    • 1.5" thick: ~4–5 hours
    • 2.5" thick: ~6–8 hours
    • 3.5" thick: ~9–11 hours
  3. Add 1–2 hours for the stall unless wrapping.
  4. Rest for 1–2 hours after cooking to allow juices to redistribute.
Good luck
 
I’ve never separated flat from point. When I do briskets I seem to have a lot of folks that want to be around!
I am pretty lazy when it comes to briskets, trim, rub, put it on about nine or ten PM and go to bed, a two probe thermometer, with remote by the side of the bed. I usually wake up around 06:00 so, I can re fuel if necessary, adjust vents if necessary and go back to bed.
Get up around 09:00 and have coffee, watch cartoons then play with the brisket, if needed. I start them all early as to leave time for a good three or four cushion on the backside. I like the long rest before slicing.

I used to fuss and fret over every ten degree temperature swing but, now I know that it will be done in its own good time and, good food takes time. Let the brisket guide the serving time, a little.
 
16.215# whole brisket cook

7.5 hours total on the WSK.

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15 hours is ridiculous. Where are you getting your data from and what cooker are you using?
 
All three sections of a brisket reach nearly the same temp in a bbq session. Flat, mid section and point. Just follow the three probes chart.

The rest is key to serving an excellent brisket after the cook. At least one hour, tented, or two hours in a cooler.

I vent mine and then throw a towel over the top to keep the temps even but stop the brisket from steaming in its paper wrap.


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I guess my post was too wordy.

Here's what I basically would like to know. Does anyone know how long a brisket would take if cooked whole compared to if the flat and point are separated before cooking? How much time is saved by separating the two?
 
I’d never separate the two. That’s just me. The flat needs its cap on or it’ll dry out. I’ve learned that over the years.

See my charts above. You’re not really going to save much time on separating them.

Briskets have very tough inter connective tissue. That can only be broken down with time and heat.

Only for reference, I have done oven roasted briskets, foil wrapped the whole way, and those get done with around 15 minutes of pan sear in a cooktop burner, then into a sealed pan with 8 cups of water, tightly foil wrapped and done in 5 hours. That’s a hot and fast cook with 425° for 90 minutes, then 380° for the remainder until tender and done.

The point is so large, roast like, it’ll likely be at least 6 hours alone to cook at 275°, then wrapped at 171°, then to 300° till tender.

For the 7.5-8.5 hours to do a brisket, just do it whole. It’ll come out perfect. It’s ridiculously simple.
 
Brett-EDH said:
I’d never separate the two. That’s just me. The flat needs its cap on or it’ll dry out. I’ve learned that over the years.

See my charts above. You’re not really going to save much time on separating them.

Briskets have very tough inter connective tissue. That can only be broken down with time and heat.

Only for reference, I have done oven roasted briskets, foil wrapped the whole way, and those get done with around 15 minutes of pan sear in a cooktop burner, then into a sealed pan with 8 cups of water, tightly foil wrapped and done in 5 hours. That’s a hot and fast cook with 425° for 90 minutes, then 380° for the remainder until tender and done.

The point is so large, roast like, it’ll likely be at least 6 hours alone to cook at 275°, then wrapped at 171°, then to 300° till tender.

For the 7.5-8.5 hours to do a brisket, just do it whole. It’ll come out perfect. It’s ridiculously simple.
Click to expand...
The brisket I have in my fridge is 25 lbs 😬

It was one of the two remaining at Costco and the other looked kind of gnarly. Lucky me, my wife already committed to a brisket for tomorrow haha
 
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