Hello from Michigan--another newbie with a brisket question

[R S Kern]

Hello from southeastern Michigan. My wife & kids got me 14.5" WSM for Father's Day a few years ago that I've been learning how to use and during Covid decided to get a MBGF 800 from Costco for more cooking space has become my primary smoker now.

Tomorrow the family is gathering for my Mom's 90th birthday and I'm planning on making 6 full racks of BB ribs in the GF800 and the 13lb brisket in the WSM.

I watched Chris' video and a few others on how to seperate the flat & point. I've only ever bought/cooked a single flat before but the $3.99/lb for the Costco Prime brisket vs. $12.99/pre-trimmed flat made the decision easy to try and seperate the flat & point.
Flat weighs 5.5lb & point is 3.5lb. My plan is to put flat on top cooking grate and point on bottom cooking grate of the WSM.

Questions:
1) will the fat dripping from the flat on the top grate cause issues getting a good bark on the point?
2) never cooked a point so any estimate of how long that might need to go if I'm running between 250-275degF?
3) any other suggestions?


Thanks in advance--this is an awesome forum and has been really helpful for those of us just starting out.

 

[Timothy F. Lewis]

Hey, welcome to the fun!
since you have separated the flat from the point I hope someone else chimes in, I’ve never separated them, I prefer the big presentation.
I would think the fatter point on the (hotter) top grate would render more dripping onto the leaner flat. I may be completely off base but, that’s my mindset when it comes to that.
Again, I have always done them as a single piece and based time on an hour and a half per pound as an estimate but, it’s barbecue and it will not be rushed. My goal has been to try to have a good two hours resting time before slicing
Good luck!

 

[Jim C in Denver]

I do the point and flat separate all the time.

I put the point on the bottom since it is more forgiving to cook and requires less attention. Flat goes on top so it is easier to spritz temp and wrap.

I usually make burnt ends out of the point and slice the flat.

 

[Timothy F. Lewis]

That makes sense Jim, if I get adventurous I might try that method but, I’m a member of the “If it ain’t broke, don’t fix it” school.

 

[Brett-EDH]

I usually make burnt ends out of the point and slice the flat.

i'm crying. the point makes the best sandwiches and eating.

as for the OP, i would have kept her whole and domed the brisket with wood chunks so the fat drips off and doesn't pool. the point can take more heat and higher heat than the flat. my recco, so you can be efficient with time is smoke the flat for 2 hours (real good smoke), wrap the flat and either finish it on the WSM or in your oven. if oven 250F will keep the flat moist, wrapped and in a very small amount of liquid, and let the point go the distance on the WSM. dry flat isn't very fun. at least you can protect your flat now.

IIRC, the upper deck is hotter in the WSM than the lower deck (no water in water bowl, just a foiled water bowl to make cleanups easier). if you're going to run 250F all day, you'll be safe with the flat and point on the WSM at the same time while separated. also wrap the point when you hit the stall, say around 165F or so.

Happy Bday to the young lady! 90 is amazing! Many cheers to you and your family.

 

[JKalchik]

Happy birthday, Mom!

Personally, I'd suggest planning on having the brisket finish 2-4 hours ahead of when you want to serve, and let it rest in a closed picnic cooler. Smack anybody's hand who tries to open it, you do want to keep the heat in. IMO, this long rest is key to making good brisket.

 

[R S Kern]

Thanks for all the suggestions and recommendations. Wrapped Brisket in butcher paper with wagyu tallow 2hrs into the stall. Point on bottom grate of the 14.5" WSM made great burnt ends. Didn't get a picture of the finished flat but it turned out pretty well with a 2hr rest. Ribs were FOTB they way most of the family like them.

 

[Joe T Gomez]

Looks like your bbq came out awesome

 

[Timothy F. Lewis]

Glad that worked out, next time it will be easier, you’ll have your “Meater”!!