Help Separating Brisket

blackhawk19

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Troy AL

• Sep 27, 2007

• #1

I'm going to separate a packer and do two separate smokes, Some where either here or on Debi's site I saw instructions and pictures of how to do it.
I have looked and can't find it, anybody know where it's at. I'm not a "Butcher" so pictures help

 

walking dude

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Des Moines, IOWA

• Sep 27, 2007

• #2

try this link

http://www.azbbqa.com/articles/brisket-trim.htm#


dude

 

blackhawk19

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Troy AL

• Sep 27, 2007

• #3

Thanks WD, that's not the one I saw but it also shows it good. I googled for separating a brisket instead of trimming. Thanks again

 

walking dude

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Des Moines, IOWA

• Sep 27, 2007

• #4

glad i could be of help

dude

 

bbq bubba

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new baltimore, mi

• Sep 27, 2007

• #5

Nice link Dude!!

 

navionjim

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Houston Texas

• Sep 28, 2007

• #6

All you have to do is remove all the white stuff.

 

ron50

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FL

• Sep 28, 2007

• #7

I'm curious; do most of you guys here separate the point from the flat or do most cook them together?

 

walking dude

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Des Moines, IOWA

• Sep 28, 2007

• #8

i keep em together..........i think he wanted to seperate em, to cook em at two different times...........



dude

 

ron50

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FL

• Sep 28, 2007

• #9

Yeah I understand he wants to cook them separately. I was just wondering cause I'm figuring the point with more fat would take longer to reach temperature then the flat since it is leaner. So where do you put your thermometer point or flat?

 

walking dude

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Des Moines, IOWA

• Sep 28, 2007

• #10

i was told the flat..........so i did.........and it turned out perfect


dude

 

ron50

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FL

• Sep 28, 2007

• #11

Thanks WD!

 

johnd49455

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Shelby,MI

• Sep 28, 2007

• #12

Very helpful thread thanks.

I will get to my own brisket someday

 

Dutch

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Midvale, UT

• Sep 29, 2007

• #13

Ideally, the probe should be placed in the thickest part of the flat.

 

gypsyseagod

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standing over the pit- kentucky

• Sep 29, 2007

• #14

is it st me, a bad photo, or is that 1 ugly thin cut of a packer ?