Cooking Point and Flat separately

[Scott P.]

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.

 

[Russell Y]

Here is some info on briskets - http://www.thepickledpig.com/forums/bbq-contests/703-award-winning-competition-brisket.html
From what I read people usually separate the point and flat near the end of cooking and then cook the point extra.

TVWB- http://www.virtualweberbullet.com/brisketselect.html#slicing

 

[Scott P.]

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.

 

[Bob Mann]

I separate the brisky. Burnt ends rule!

This is my cook.
http://tvwbb.com/showthread.php?28113

Bob