Cooking a Brisket Properly when Point and Flat Cooking Times Differ...


 
I cook till the flat is satisfactory for my desired tenderness , tender....chop the point and never have been disappointed in the results , in the past I would separate and cook the point slightly longer but skip that step now
 
The point is always tender before the flat. Especially with prime there is a ton of fat that could use more time to render. It's way more forgiving. - So you are really focusing on getting the flat tender. I generally won't separate unless I'm using the flat to make pastrami. Then, I'll use the point for burnt ends later. Generally I serve and slice my brisket Texas style. When you do that, the moist slices will generally have some point and flat meat on each slice. This is my favorite part and it's not even close. On one side of the point you'll get some nice naturally occurring burnt ends. It's just a matter of what you want to do with your brisket. I think Texas brisket is king. I'm not opposed to burnt ends, though. Sometimes you can find point already separated and I think burnt ends are a good way to go.
 
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