Cooking Point and Flat separately


 
S

Scott P.

TVWBB Super Fan
I've seen folks cooking flats only for cook offs. I've always done the whole packer and have yet to do a flat only/point only cook. How easy is it to separate the two pieces when raw? How is the cook time affected? I plan on experimenting this weekend (if I can find a good brisket) and am looking for some basic time guidelines. I generally smoke brisket at 250. I don't foil and usually it is fat side up.
 
I've been splitting them when the flat is done and making the point into burnt ends, but i was inquiring about splitting it up prior to cooking. I'm thinking reduced cook time and a better smoke ring on the flat.
 
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