So I normally smoke my briskets with the flat and point separate due to the size of my smoker. They seem to turn out ok for the most part but I'm starting to wonder if smoking whole makes a big difference in the final product? Anyone done both ways? I have a weber gas grill that can fit packers nicely and hold a nice 225 temp no problem that I was thinking about trying. Also I was wanting to try sliced point instead of burnt ends. So smoking the brisket whole I take the flat until its probe tender. Would the point be done when the flat is or would I need to separate and put it back on to finish cooking? How can you tell when the point is done? I heard from a guy that said when he can stick his finger in it that its done. Any other ideas? Thanks Nick
