Partially separated point

[AndyK]

The wife asked me to make burnt ends on this brisket cook.
I looked at a few YouTube vids for different ideas.

The guy that runs meatchurch had an interesting vid on a partial separated point.
It looks like a good idea so I’m going to give it a go or at least my version of it.

I started out with a Costco prime brisket @ 18.43lb and it ended up just a hair under 15 lbs. after trimming.

If recall correctly he said they would finish about even and then lift the end of the flat to easily cut the point .

My plan differs a bit,
I’m probably going to finish separating the point (with one easy cut) after I’m happy with what the bark looks like and then cook them as two separate cooks.
I’m not sure how the bark will turn out on the inside so I’ll probably have to call an audible on that when I get there.
I might also butterfly the the thick side of the point and cook it a bit for more bark before I cut it into cubes end to do the glazing.

I plan on an all nighter starting in a few hours.
Hopefully I won’t have to mess around with it in the middle of the night.

 

[AndyK]

The wsm 18” really isn’t really the right choice here but this will work until I upgrade.

 

[Brett-EDH]

IMO, the best eating part of a brisket is the mid section to the point.

For the life of me, idk why anyone would make burnt end of the point. That’s where all the flavor is when rendered fully.

 

[JimK]

Standing by with popcorn...

 

[AndyK]

This seems to be turning out good.
I separated the point at 165.
This is about the easiest way I’ve separated the point.

The flat is acting like jelly.
The point is a bit stiffer (for now).
The point is on the bbq and the flat is in the oven.

As far as taste goes, good for you Brett !
Over here we prefer the point over the flat and can’t find burnt ends on any menu on the Olympic Peninsula (much less a good bbq joint) so we cook for us.

 

[Richard S]

Looking good!

 

[ChrisGariepy]

Looks great! I feel like I need to do one