Prime Brisket Overnight Cook - BABEEEEEEEE!

[James H]

Hi All, this is my first prime brisket...bought from Creekstone Farms. So of course i have been reading up and saw that just as a guide, the timing should be around 1 - 1.25 hours per pound at 250. Is that based on the pre-trimmed weight or post trimmed? Appreciate your insights.

Thanks

 

[Jeff Boudman]

Post trim.

 

[James H]

Thanks Jeff, also throwing out another question.....do folks prefer separating and serving the point separately? If so, what do you do with the unrubbed surfaces where they were separated? Or, do folks keep them together and serve together.

 

[Jeff Boudman]

I cook brisket as one hunk of meat.
I carve the flat against the grain up to the point. I then turn the point and carve it against the grain.

 

[JKalchik]

I've generally not split, but there is an attraction to split the flat to serve lean and the point to serve not-lean. If I was planning on a split to serve, I'd be tempted to split before seasoning & smoking. Usually, I do as @Jeff Boudman does in post #4.

 

[Jeff Boudman]

Aaron Franklin has some excellent videos about brisket on YouTube.

 

[Bruno]

Pictures please!!
Keep it simple, one piece, watch some slicing videos.