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Getting the flat and point done at the same time

post #1 of 4
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So I've done about 10 briskets so far and like some I am still looking for the perfect one. My problem is I never seem to get the whole packer done at the same time. When the thickest part of the flat is perfect the point still has chewy fat and the other side of the flat is a dried up hockey puck. i generally cook at 275. I try to get the most even briskets I can find. What's a fella to do
post #2 of 4
Quote:
Originally Posted by gotbags-10 View Post

So I've done about 10 briskets so far and like some I am still looking for the perfect one. My problem is I never seem to get the whole packer done at the same time. When the thickest part of the flat is perfect the point still has chewy fat and the other side of the flat is a dried up hockey puck. i generally cook at 275. I try to get the most even briskets I can find. What's a fella to do

 

That would be kinda hard to do, unless one part of your smoker is hotter than the other.

 

Many guys take it out when the Flat part is done. Then Separate the point from the flat. Then cut the Point up in little 1" cubes, mix some sauce in with them in a foil pan, and put them back in the smoker for an hour or two for some Awesome Burnt ends!!!

 

 

Bear

post #3 of 4
What kind of smoker are you using? And how long are you cooking it for?

I would lower your temperature, cook it for longer and wrap in foil at about 1/2 to 2/3 of the way through.

I use an off set smoker, cook for about 10 hours at 220-230ish and wrap the brisket in foil at about 5-6 hours in and cook it wrapped for the remaining time.
post #4 of 4

Everyone has  their own way of Smoking . Bear has a Watt Burner and has dialed it in to a point he wants .

 

I have a stick Burner, don't wrap , use nothing but Wood and get a beautiful Brisket . Of course I cook only Packers and remove the Point when the Flat s done also . Now , if you want a Flat that

 

is fall apart , leave the whole Brisky in until the probe reads 200*F in the Point , then you will have them both done at the same time  .

 

 I cook  225*F and have no problem:

 

 

  hen I'm done the Point falls apart ,

 

 the Flat is just tender and will have that bend over the finger to it , and a nice pull-apart

 

 This was not in this foil to cook , just rest .

 

Just depends on what you want . . .

 

Have fun and . . .

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