Removing point from the flat


 
C

Cory L.

TVWBB Member
I am not much of a butcher and quite frankly the thought of removing the point from the flat is intimidating me a bit. I don't want to ruin the flat by taking too much or not enough of the point off. Are there any videos out there showing how this is done?

The spare rib to St Louis video and the butterflying a chicken video have been very helpful. Just thought perhaps someone has made one on removing the point as well.

Also, do you guys have any luck having the butchers remove the point for you and buying just the whole flat? I really don't want to mess with the point but have only been able to find partial flats around here (4.5 to 6 lbs range). I would really like the whole flat. Thanks.
 
Cory -

I remove mine pre cook and then I lay the flat back on part of the point for the "out of foil" part of the cook. If you turn it on its side you can see the fat between the 2. I just run a knife in there and follow the slope of the flat to remove it.

-Don
 
Thanks for the tip. I may just try it myself if the butcher won't do it for me. What do you do with the Point after removing it precook?
 
Cory, I think what Dan is saying is pre-cook he separates the point from the flat then lays them together on his WSM. Don correct me if I'm wrong. I assume he foils around 165 but only foils the flat. BTW, very interesting approach Don, one that could prevent that rush of juices one gets when separating mid cook.
 
Cory, although not an expert brisket cooker, I find that cooking the whole packer is best. The fat in the point keeps the flat nice. After the cook it is easy to separate the point from the flat. Just follow the fat line. The point actually lies on top of the flat at the point of connection and is separated in a down and left direction if the point is on the right. When separating just follow the fat line. If you hit resistance that is meat and you have gone astray. Pretty easy after your first.

Mark
 
I split up both and then lay together until the foil phase. I also remove a bunch of the fat cap and the big hunk of fat on the point prior to cooking. I usually wait until the brisket gets good and dark and then place both pieces in their own foil pans. I pour in 1/2 of a can of Coke into each pan and cover each pan with foil. I cook until fork tender on the flat. I continue to cook the point for another 2 hours before I cube and make burnt ends.

-Don
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">BTW, very interesting approach Don, one that could prevent that rush of juices one gets when separating mid cook. </div></BLOCKQUOTE>

Awsome idea Don! See that's what is great about this site, you pick up on little details that we may have never thought of!

I will do this on my next HH Brisket for sure!
 
Here's how I was taught. When the cook is complete, let the meat rest a bit. When you are ready put on a pair of elcheapo cotton gloves (HD $0.99) first and then your latex gloves on over that. This is so you don't burn your hand.

Push your hand into the seam between the point and the flat. Your hand will naturally follow the seam without any trouble at all. I find that I can tell quite a bit about the tenderness just by how much resistance I get while seperating.

Once apart I just scrape off the large chunks of fat and then process normally. At comps I've had people watch me do this and they are amazed how fast and efficient I can get them apart.

Russ
 
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