Brisket Question

Do you inject the brisket at all? If not give it a try.Try keeping your temps lower like around 225 max and see if you have any difference in your results. If I had to guess I would say the point is always more juicy for you because there is usually much more fat in the point. Maybe try getting a smaller brisket so that you can keep the point and the flat together as you cook it. Last brisket I did I finally tried keeping them together while I smoked it and then separating them when it was done and it was the best brisket I have ever done. I will never separate the point and the flat before smoking it again. Also try leaving more of the fat on the on the flat next time and see if you like the results better.

Lower and slower have always worked for me.

I have separated many briskets and I have kept many whole. . There are a ton of posts here where people only buy the flat so i assume it should be ok to do one by itself. When you separate, be sure to cut along the fat between the two muscles. When you put the two in the smoker, try to lay the flat back over the point and just turn it to fit in your smoker. This is how I do the big ones in my drum..