seperating the Point from Flat early in the cook


 
S

Shaun H

TVWBB Fan
Would this work?

I hate that I cant serve burn ends with the brisket on my cooks. Its always a late snack. Has anyone separated the point from the flat part way through, maybe around 160 (would that be enough time for it to slice easily?), cube the point, and keep them both cooking?

Seems it would get the point cooking faster since its cubed earlier, and it allows some re-rub on the flat where the separation took place (probably couldn't wrap though if rerubbed, I think).

Or does anybody just cook them separate all together? Cut them from the beginning?
 
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Yes, I have seen that done. There are several ways to go about it, you just have to find the way you like. I separate when it's time to foil because that makes it simple. So, if you want to serve burnt ends for dinner, best to cook overnight the night before IMO.
 
Separating the point from the flat before throwing them in the smoker has become my preferred way of doing briskets.
 
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