JustinGlow
New member
I am wanting to do my first brisket this weekend on my 14.5 WSM. Any advice on whether to do a flat or a point?
Point or Flat?
- Thread starter JustinGlow
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Dave from Denver
TVWBB Wizard
Since you live in Texas you should have no trouble tracking down a full packer and I'd recommend that you do that: both a point and a flat.
JustinGlow
New member
Will that fit on my 14.5 though?
Dustin Dorsey
TVWBB Hall of Fame
If by some miracle you can track down a brisket point and don't mind fat, by all means cook that bad boy. I'm seen them for sale, but very rarely. Otherwise a flat will probably work fine. Leave a fat cap on it if it has one.
Dave from Denver
TVWBB Wizard
Well, you can get a small packer, you can cut it to fit, you can jam it in there, you can prop it vertically on the lower rack, or you can rig up a hanging device.
But yeah it may not fit out of the package without some ingenuity.
JustinGlow
New member
My local Kroger sells both the flat and the point separate.
Tommy B
TVWBB Pro
I sometimes buy packer briskets and cut the flat from the point. I actually cooked just a point this past weekend. It was very good. The best brisket I ever made was in a tiny box smoker (prior WSM days). I cut the flat from the point and cooked the point directly over the flat. The fat from to point basted the flat the entire cook. Best flat I ever ate!
Back to the original question I think the point is more forgiving because it has a lot of fat but the flat will slice a lot better. a full packer barely fits on the 18.5 so no idea how you would jam it into a 14.5...
If you pick a flat pick the thickest flat with a lot of fat on it. Think of fat as moisture insulation!
Back to the original question I think the point is more forgiving because it has a lot of fat but the flat will slice a lot better. a full packer barely fits on the 18.5 so no idea how you would jam it into a 14.5...
If you pick a flat pick the thickest flat with a lot of fat on it. Think of fat as moisture insulation!
Matt H.
TVWBB Super Fan
if you propped it up on something it might work. like a upside down roasting rack or a big ball of foil.
Frank H
TVWBB Gold Member
Well , if you can find a point I would suggest doing that for your first time. The point is a bit more forgiving as it has more fat content. They come out moister even if your heat gets away from you or you cook it too long. But hey , if all you can find is a flat , go for it anyway....just watch it close cuz the small ones cook pretty quick. Good luck , man.
Robert-R
TVWBB Diamond Member
I've cooked a full packer on a stacked 14.5. It was a small one, though.
cook here: http://tvwbb.com/showthread.php?588...4-5-with-Kraftwrap&highlight=full+packer+14.5
I think you could do a small one on the 14.5 if you draped it over a rib rack or folded it until it shrunk a bit.
Myself.... I would not separate the flat & point.
Good luck & let us know how it goes.
cook here: http://tvwbb.com/showthread.php?588...4-5-with-Kraftwrap&highlight=full+packer+14.5
I think you could do a small one on the 14.5 if you draped it over a rib rack or folded it until it shrunk a bit.
Myself.... I would not separate the flat & point.
Good luck & let us know how it goes.
JustinGlow
New member
Well I went with a 4lb point for my first one. Going to throw it on Saturday.
JustinGlow
New member
Any pointers or tips on doing the point? I' going to smoke at 250 till I reach an internal temp of 160, then wrap it in foil till around 200 degrees. Sound right so far?
Don't cook to a preset temp. Cook it til a probe goes in and out of the thickest part like a knife through butter. Normally you'd probe just the flat, but same should still apply to a point.
JustinGlow
New member
Would you still wrap it at 160?
JustinGlow
New member
Two more questions:
1. Water in pan?
2. Fat side up or down?
1. Water in pan?
2. Fat side up or down?
Matt H.
TVWBB Super Fan
JustinGlow
New member
That's how it went on this morning, stay tuned.