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.

1762530158467.png

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.
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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
 
Joe-Mofongolero said:
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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You'll have to trim that some anyways. I'd say 3-4# of fat will get lopped off. Make talow from that.

Cut the flat end into a more rounded piece and save that trim off, there's another 12 oz to 1# depending on how the flat tapers off to zero. keep at least 1' to 2" thick at the flat end once trimmed.

Then trip off the side (where they hot water hit it after butchering/the grey meat). And cut into that log of fat in the point. That's another 2# off.

You should have 7# off that brisket, only by my guess, so you're cooking a 15-16# brisket. Say 8.5-10hrs in the WSK and you're done.

I'd start at 0500 and be done by 1500 and rest it for two-three hours before dinner.

LMK what time to show up. I'll bring beer.
 
Brett-EDH said:
You'll have to trim that some anyways. I'd say 3-4# of fat will get lopped off. Make talow from that.

Cut the flat end into a more rounded piece and save that trim off, there's another 12 oz to 1# depending on how the flat tapers off to zero. keep at least 1' to 2" thick at the flat end once trimmed.

Then trip off the side (where they hot water hit it after butchering/the grey meat). And cut into that log of fat in the point. That's another 2# off.

You should have 7# off that brisket, only by my guess, so you're cooking a 15-16# brisket. Say 8.5-10hrs in the WSK and you're done.

I'd start at 0500 and be done by 1500 and rest it for two-three hours before dinner.

LMK what time to show up. I'll bring beer.
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Hah! You have two hours to make it to Raleigh!

So, funny thing is that an hour before your post, I finished doing basically what you said. I have a big ol' thin piece of flat ready for use another time. I also lopped a bit of the point. Enough for reuse later. Also, I weighed what was removed, and it was in fact 15-16 lbs remaining. I swear it's like you've done this once or twice before!

For science I will in the future try to cook the parts separately but I'll do that with a smaller one. I read about a lot of people moving towards this method and I am set on trying it out. I am too much of a tinkerer to leave the idea alone :)

This is how it looked after trimming. the edge looks thinner than it is because of the angle it was cut at. I also am fine with a little of the edge being chewy, as I sort of like having some pieces like that anyway (this is after some kosher salt and a bit of Lowry's for the dry brine):

1762629132137.png
 
Joe-Mofongolero said:
Hah! You have two hours to make it to Raleigh!

So, funny thing is that an hour before your post, I finished doing basically what you said. I have a big ol' thin piece of flat ready for use another time. I also lopped a bit of the point. Enough for reuse later. Also, I weighed what was removed, and it was in fact 15-16 lbs remaining. I swear it's like you've done this once or twice before!

For science I will in the future try to cook the parts separately but I'll do that with a smaller one. I read about a lot of people moving towards this method and I am set on trying it out. I am too much of a tinkerer to leave the idea alone :)

This is how it looked after trimming. the edge looks thinner than it is because of the angle it was cut at. I also am fine with a little of the edge being chewy, as I sort of like having some pieces like that anyway (this is after some kosher salt and a bit of Lowry's for the dry brine):

View attachment 121959
Click to expand...
I just typed and made it all up.

I live on canned tuna and don’t really bbq.

Guess I got pretty lucky with all that math.

Enjoy your brisket. It’s God’s gift to bbq.
 
Joe -- I ALWAYS separate the flat and point. Def speeds up the active cook time by a couple hours. But that's not why I do it. I do it that way because it is easy, repeatable and produces great results. Cooking in two pieces makes it easy to make burnt ends out of the point (which I almost always do) and make sure the flat does not dry out. Here's my method.

I have an WSM 18.5. Point goes on bottom rack, flat on top rack. So the two pieces comfortably fit the cooker without squeezing or draping.

I start at 8-10 pm on Thurs/Friday/Sat night and let it run over night somewhere between 200-250F. I don't even bother to probe the meat overnight. I just keep an eye (via remote thermometer) on the cooker temp. By morning, the brisket has been in the smoke for 10+ hours. That's more than enough smoke and the bark is usually good by then. Once you are OK on smoke and bark, any source of BTUs thereafter will finish the cook the same from there.

I wrap in pink butcher paper and put the two pieces into a 300F kitchen oven to push through any remaining stall and obtain probe tender temps. If one piece is ahead or behind significantly, I can split the two pieces up between cooker and oven to get them evened up. Point and flat are usually done sometime in the morning.

Then I turn my oven down to 155F. [Some ovens (like mine) have adjustment settings that allow the oven to run cooler than the standard 170F minimum operating temp.] I put a pan of warm water at the bottom of the oven for moisture and temp stability. Then I do the looooong hot hold for anywhere from 3-12 hours. You can go up to 20 hours or so. Longer hold is better imo. The brisket will continue to render at the 155F temp. I get much better and consistent results from the 155F oven hold than I do with cooler/towels hold.

TL/DR -- using the kitchen oven for the stall and the hot hold makes it very easy and stress free to land the brisket plane at whatever meal time your are shooting for.

Our fearless leader Chris explains more below.

www.virtualweberbullet.com

Separating Brisket Flat & Point - The Virtual Weber Bullet

How to select and prepare a brisket for barbecuing on the Weber Smokey Mountain Cooker. Learn brisket terminology, grading, trimming, seasoning, finishing temperature, slicing, yield information and more.
www.virtualweberbullet.com www.virtualweberbullet.com

 
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Jim C in Denver said:
Joe -- I ALWAYS separate the flat and point. Def speeds up the active cook time by a couple hours. But that's not why I do it. I do it that way because it is easy, repeatable and produces great results. Cooking in two pieces makes it easy to make burnt ends out of the point (which I almost always do) and make sure the flat does not dry out. Here's my method.

I have an WSM 18.5. Point goes on bottom rack, flat on top rack. So the two pieces comfortably fit the cooker without squeezing or draping.

I start at 8-10 pm on Thurs/Friday/Sat night and let it run over night somewhere between 200-250F. I don't even bother to probe the meat overnight. I just keep an eye (via remote thermometer) on the cooker temp. By morning, the brisket has been in the smoke for 10+ hours. That's more than enough smoke and the bark is usually good by then. Once you are OK on smoke and bark, any source of BTUs thereafter will finish the cook the same from there.

I wrap in pink butcher paper and put the two pieces into a 300F kitchen oven to push through any remaining stall and obtain probe tender temps. If one piece is ahead or behind significantly, I can split the two pieces up between cooker and oven to get them evened up. Point and flat are usually done sometime in the morning.

Then I turn my oven down to 155F. [Some ovens (like mine) have adjustment settings that allow the oven to run cooler than the standard 170F minimum operating temp.] I put a pan of warm water at the bottom of the oven for moisture and temp stability. Then I do the looooong hot hold for anywhere from 3-12 hours. You can go up to 20 hours or so. Longer hold is better imo. The brisket will continue to render at the 155F temp. I get much better and consistent results from the 155F oven hold than I do with cooler/towels hold.

TL/DR -- using the kitchen oven for the stall and the hot hold makes it very easy and stress free to land the brisket plane at whatever meal time your are shooting for.

Our fearless leader Chris explains more below.

www.virtualweberbullet.com

Separating Brisket Flat & Point - The Virtual Weber Bullet

How to select and prepare a brisket for barbecuing on the Weber Smokey Mountain Cooker. Learn brisket terminology, grading, trimming, seasoning, finishing temperature, slicing, yield information and more.
www.virtualweberbullet.com www.virtualweberbullet.com

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Thanks! Glad to hear the differences you've experienced. And this is just to share, not to argue the logic of moving it into the house after the wrap, I leave it outside for two reasons. First, my vegetarian wife (she's really awesome otherwise, I swear!) isn't a fan of the smell in the kitchen when I do it, and second, I use a WSK so it doesn't take too much more fuel to let it ride at the end.

Thank you for the tips and feedback! I am definitely trying this next time when I'm not expecting company, so.....



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Brett-EDH said:
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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by the way, is that minced garlic? the thought of it is making me salivate but I need to know that it's as good as I'm imagining before doing it :)
 
Joe-Mofongolero said:
by the way, is that minced garlic? the thought of it is making me salivate but I need to know that it's as good as I'm imagining before doing it :)
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Granulated garlic. The bubbling you’re seeing is the fat that came out of the meat.

I only use dry ingredients on my brisket rub so that they build a nice bark.
 
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