Just wondering. It seems most people cook the whole thing but I've heard of some that swear you get better results cooking the two separate. I have the 18.5 so I'm not sure if I'll be able to fit the whole thing on one rack anyway. I may have to cut it in half or separate the two. Any insight would be much appreciated. Thanks.
First full packer brisket, does anyone cook point separate from flat?
- Thread starter TVanDyke
- Start date
Clint
TVWBB Olympian
I haven't yet but I plan on it. A lot of people cook flats only, especially small ones on their small smokers.
It's always kind of gross to me when I separate them after the cook, there's a thick fat layer that needs to be cooked or scraped off; it just never looks good to me.
Are you planning on making Burnt Ends? If so, this is what I want to try... start the point 4 hours before the flat, then do the flat High Heat per usual. Start working on turning the point into burnt ends about the same time you foil the flat.
I haven't tried this yet, but I separated a packer and have the point in a brine for pastrami (close enough to corned beef for St Patrick's day), and I'll be doing the flat on Tuesday morning.
I'd probably not trim the fat if you're doing it like I just wrote.
http://tvwbb.com/showthread.php?7188-High-Heat-Brisket-Method-A-Compilation
It's always kind of gross to me when I separate them after the cook, there's a thick fat layer that needs to be cooked or scraped off; it just never looks good to me.
Are you planning on making Burnt Ends? If so, this is what I want to try... start the point 4 hours before the flat, then do the flat High Heat per usual. Start working on turning the point into burnt ends about the same time you foil the flat.
I haven't tried this yet, but I separated a packer and have the point in a brine for pastrami (close enough to corned beef for St Patrick's day), and I'll be doing the flat on Tuesday morning.
I'd probably not trim the fat if you're doing it like I just wrote.
http://tvwbb.com/showthread.php?7188-High-Heat-Brisket-Method-A-Compilation
I guess it's kind of a moot point now. I got to trimming and I ended up with two pieces. 
What's interesting is that the point is a pretty big piece of meat. It's not quite as big as the flat but it's definitely thicker on one end than the flat is. It almost looks like I have two brisket flats now, except one of them isn't quite as flat all the way across. It sure seems like a much more logical way to cook them (separate) but I'm sure I might be missing something. Obviously, I don't have that big piece of fat that separated to the two pieces anymore. Each piece has about 1/8 to 1/4 inch of fat. Better for the rub I think, but maybe cooking them together produces better fat rendering or something.
What's interesting is that the point is a pretty big piece of meat. It's not quite as big as the flat but it's definitely thicker on one end than the flat is. It almost looks like I have two brisket flats now, except one of them isn't quite as flat all the way across. It sure seems like a much more logical way to cook them (separate) but I'm sure I might be missing something. Obviously, I don't have that big piece of fat that separated to the two pieces anymore. Each piece has about 1/8 to 1/4 inch of fat. Better for the rub I think, but maybe cooking them together produces better fat rendering or something.I'm going to cook overnight (first time), so I'm just setting it at 225 and letting it go. I bought the Simply Marverlous rub sampler pack. They all look good but having heard so many good things about their cherry rub I decided to start with that. There's a peppered cow rub that was included in the sampler pack that seems better suited for beef but my wife is growing tired of the spice (heat) that's usually included in my rubs so why not give the Cherry rub a go? I know quite a lot of people have posted on various forums stating they've used the Cherry rub on Briskets and they come out well. There was a really good tasting (finger taste) Pecan rub also included but it had a little bit of bite (heat) so I'm holding off on it right now.
Robert Clark
TVWBB Pro
I cook together and separate when the flat is finished then return the point and finish for burnt ends.
Cody
TVWBB Fan
I do the same as well. It works great since the flat gets the much needed rest time.
Benji Chong
TVWBB Super Fan
I didn't think i'd be able to fit an entire packer on my 18.5 but after trimming it surprisingly fit just right, i made a precut so i'll know where to finish the cut separating the flat/point after cooking. I usually cube the point and make burnt ends and let the flat rest until ready to slice.
My wife took some pictures and I'll post them once she gets them to me, but the brisket came out great. I placed a 13.5 inch disposable tray inside the water pan to catch drippings I was really surprised how much there was. Close to 3 cups. The flat took about 12.5 hours (I let it get to 199 degrees) and the point took about an extra 1.5 hours. I had it on the bottom rack and flat on top so it was real easy to pull off the flat, wrap it and put in my cooler and wait for the point to finish. I had never made burnt ends before but when the point was finished, I chopped up half of it and added some drippings and let it cook some more. My goodness. I can't remember tasting anything so good. My wife had me cut up the rest of point and do the same. I'm curious, has anyone ever cut up the flat and made burnt ends with it? That stuff is like beef candy.