Brisket question

[herb s]

I just bought a choice brisket at Wally World for 1.28lb. It's a whole packer with point and flat. I only smoked brisket once and it was a flat and it turned out great.

My question is do I cook it all together or seperate the point and flat so the cook seperately. If cooked whole how do I keep the flat from getting too done and drying out before the thick end that contains the point?

Any advice?

Herb S

 

[Doug D]

Cook it whole. Monitor the flat for doneness, and then remove the point and return it (the point) to the cooker to finish it about 10-15° higher.

 

[herb s]

Doug,

Sounds like a good plan. Hope to cook it Monday with some ribs on the top rack.

I might go back and get another for the freezer.
They usually have flats and whole packers but only in select grade. Rarely do they have choice. Cooking low and slow does the grade between select and choice make much difference?

 

[Doug D]

I always take choice when I have a choice.