seperating point and flat before cook

[Patrick B]

I just picked up a 12lb brisket (packer) that will be trimmed to about 9-10lbs. I dont have 12 plus hours to cook and was wondering what the opinion was out there on seperating point and flat before cooking?

 

[Mark Silver]

I often separate the point from the flat prior to cooking. Keep in mind the point will still take longer to cook because of the higher fat content in the point and the time needed to break it down to become tender. Cook both to an internal temp of about 190 degrees, foil, rest it and enjoy!