How to separate Flat from Point

  • Thread starter Thread starter Guest
  • Start date Start date

 
Status
Not open for further replies.
G

Guest

Guest
We prefer the flat to the point, but sometimes it is hard to find a flat. I can find a whole brisket but am unsure how to trim so that I have just the flat left. Can someone tell me how to separate the flat from the point. I would use some fat from the point to put on top of the flat.

Thanks
Lyle
 
Lyle,

There is a thick layer of fat that separates the flat from the point. This separation is most apparent when you look at the edge of the brisket just beneath the point. This photo is a pretty good illustration. The meat on the bottom is the flat and the meat on the top left is the point, and the fat layer is in between running the entire length of the brisket.

You can see in this picture that I've trimmed away part of the fat layer as part of my prep to cook this brisket whole. All you have to do is separate the two pieces of meat along this layer of fat. As long as you trim close to the point, you will leave an adequate layer of fat on the flat to keep it moist during cooking.

Using a very sharp knife will make this task easier. Better yet, buy from a butcher who will do it for you. Just make sure to tell him to separate the pieces--not to trim all the fat off the flat.

Hope this helps,
Chris
 
Chris, Thanks for the information. I plan to try a couple of 10 lb briskets next weekend so I will separate the flat and smoke just it. Also I want to thank you for this site. I have learned more about smoking and the WSM here than I ever thought existed. Keep up the good work.

Lyle
 
Lyle,
So, what do you plan to do with the point? You might like to smoke the whole thing, together, and then chop up the point for sandwiches. Mixed together with some of your favorite sauce, it will make some very good barbecue sandwiches.
 
Status
Not open for further replies.

 

Back
Top