Do you have to separate the two or can you just smoke the whole brisket one shot? Then slice the whole thing at the end.
Seperating point from flat.
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Bass, morning..... Like Danny said, smoke the whole thing.... Then, if you want to try something different, BURNT ENDS is a treat..... here's a thread describing that....... click on it to open....
Usually an IT of 195 will be a good temp for slicing.... the toothpick test will let you know how tender the meat it..... if the pick slides in the meat easily, it will slice good.... the temp at which this occurs can be different with each brisket... sooooo, it's not a given....
Below are some pics of the final product.......