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Flat vs Point

post #1 of 38
Thread Starter 
I purchased a 14 pound whole brisket from Costco and would like to divide the point from the flat. Which one should I use for pastrami and which one should I use for brisket? I might add that this will be my first smoked brisket. Thank you!!
post #2 of 38

I smoke brisket points all the time.  They are the pork butt of beef, so forgiving and just about impossible to screw up due to all the fat.   

 

If it was me, I'd make pastrami out of the flat and smoke the point.  That said, I've never cured beef, so take that with a grain of pink salt.  I'm sure one of the pastrami guys will be along shortly with a better recommendation.

 

Have fun with the briskie!

 

Ray

post #3 of 38
I just bought one today. 12.75 lbs. I'm gonna separate the 2 pieces and just put the point in the freezer and smoke the flat Sunday.. no pastrami. 😬
post #4 of 38
Quote:
Originally Posted by CatieCooks View Post

I purchased a 14 pound whole brisket from Costco and would like to divide the point from the flat. Which one should I use for pastrami and which one should I use for brisket? I might add that this will be my first smoked brisket. Thank you!!

Well most BBQ brisket that is served is from the flat. The point is usually cut up into burnt ends but it also makes an excellent, marbly pastrami. I would recommend trimming most of the visual fat from the point before corning/curing. 

 

Somebody made a neat how-to-do for separating the two.... Hmmm where is it, let me see.. 

 

Here it is

http://www.smokingmeatforums.com/a/brisket-separation-technique

 

One I did a while back. I forgot to follow up with the pastrami..

http://www.smokingmeatforums.com/t/104355/corned-brisket-for-st-pattys-and-some-pastrami

 

Good luck with your brisky and please do post up some pics..

 

Welcome to the SMF!

post #5 of 38
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post #6 of 38
Thread Starter 
Thanks!! I did my best to separate the flat from the tip per the pictures. I've seasoned up the flat and will throw it in my MES tomorrow, fingers crossed!!!!!! Any other tips will be greatly appreciated! I plan to cook it at 230 til it gets to 165 and then foil to 190. Sound about right?
post #7 of 38

Sounds like a plan. You may like to serve the meat Au Jus just in case it's a little dry...JJ

 

Smokey Au Jus

 

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour or more,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour or so, before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

 

post #8 of 38
Thread Starter 
I'm definitely going to try this!! It sounds amazing! IMG_20170819_094547819.jpg 3402k .jpg file
post #9 of 38

Looks like a great start.

 

I love pastrami made from the point!

 

I usually make corned beef with the flat.

 

Here is a tutorial on uploading photo's to your post.

 

This way the photo will show up, not just a jpeg link.

 

http://www.smokingmeatforums.com/t/125263/how-to-upload-a-photo-q-view-to-your-post

 

Al

post #10 of 38
Thread Starter 
So, I smoked it until it reached 165 at 230, then pulled it and foiled it. It's now at 193, but it's only been 8 hrs total cooking time. I'm worried it won't be tender. Should I wrap it and put it in a cooler for a couple hrs? I'm not using it until tomorrow so a couple more hrs won't matter. By the way, I'm trying your recipe for a key Au Jus, Chef Jimmy!
post #11 of 38
Poke a thermometer probe through it in a couple spots. The probe or a skewer should go right through it easy like butter.. then you could open the foil for a few minutes on the counter letting it rest . Then rewrap it after the temp drops a few degrees. Put it away in cooler with towels under and over to hold.
post #12 of 38
Quote:
Originally Posted by CatieCooks View Post

So, I smoked it until it reached 165 at 230, then pulled it and foiled it. It's now at 193, but it's only been 8 hrs total cooking time. I'm worried it won't be tender. Should I wrap it and put it in a cooler for a couple hrs? I'm not using it until tomorrow so a couple more hrs won't matter. By the way, I'm trying your recipe for a key Au Jus, Chef Jimmy!
Hope it's good 😬
post #13 of 38

Try to probe it with a skewer or a toothpick right through your foil. If it goes in nice and easily, it's done and can be pulled off. It will continue to cook after being removed from the smoker.

How do you plan to re-heat it tomorrow?

post #14 of 38
Quote:
Originally Posted by Rings R Us View Post

Poke a thermometer probe through it in a couple spots. The probe or a skewer should go right through it easy like butter.. then you could open the foil for a few minutes on the counter letting it rest . Then rewrap it after the temp drops a few degrees. Put it away in cooler with towels under and over to hold.

He beat me to it..

I don't think it will hold over night in a cooler though. 

post #15 of 38
Stuff cooked low and slow really doesn't need to rest a bunch. 15, 20 minutes.. it's not same as a piece of meat cooked in a 350 or higher oven. They need longer rest.
post #16 of 38
Thread Starter 
Hoping to refrigerate it and pull it out for about 30 min still wrapped. Then I thought I would try heating it up in a very slow oven just to take off the chill. Thoughts? I'm just not the kind of person who gets up at 6:00 am after a long work week.........especially since this is my first brisket. Any pork or chicken I've smoked has been wonderful, just new to the briskets and have heard they can be very temperamental
post #17 of 38

I think a slow re-heat in the oven while foiled will work. I wouldn't go over 300 with the oven temp.

post #18 of 38
Thread Starter 
Well, I believe I've determined that the thermometer I'm using is faulty. I rummaged around and found another one that registered almost 10 degrees different! Of course, now I'm worried that I pulled it and wrapped it too soon. It's back in the smoker now at 225 wrapped. I'm going to use the other thermometer and take a hammer to the one I was using. Live and learn!!
post #19 of 38

Did you give it a probe test? Was it tender? Briskets are usually done anywhere from 195 to 205 degrees but temperature is not a good indication for being done. You really need to go by texture. If you go to long, it will start to pull like pork but it will be really dry. You need to stop the cooking when the connective tissues beak down allowing for a fork, skewer or the like to gently penetrate the flat.

post #20 of 38
Thread Starter 
I did open it up and it was still extremely moist, quite a bit of juice in the foil. When I probed it, I had just a tad of resistance. I'm pulling it out now and wrapping it for the cooler. I'll let y'all know how it turns out. You have no idea how helpful all of you have been!!! Thank you all sooooo much 😚
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