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Separating a Brisket

post #1 of 7
Thread Starter 
While doing a search today I came across several threads about separating
a packer Brisket, I'm sure this has been posted before but I thought I would put it out again for the newer members

post #2 of 7
good one for the archives! I've seen this question asked a few times. It's good to have it for reference next time it comes up!
post #3 of 7
Good find. With the pics and all the info it provides it should probally be a sticky.
post #4 of 7
I'm going to do a brisket in a couple of weeks and this link you posted will be very helpful.
post #5 of 7
Thanks Hawk!!PDT_Armataz_01_34.gif
post #6 of 7
Thanks for the link. I've been thinking about smoking a brisket soon and had no idea where to begin. This makes my research much shorter.
post #7 of 7
Great info Hawk!

FWIW, I wouldn't separate BEFORE the smoke. If you want a flat, buy a flat, point, buy a point. If you buy a packer and trim as in the link you'll throw alot of fat away, fat you paid for. It is also very easy to separate after the smoke, easier in my opinion. You'll still cut off the fat, but it does help in the smoke.

I like to just start the separation, about 1/3 the way in. Then it is easy to see after the smoke. I also throw a bunch of rub in the "crack", don't know if it really helps any though. icon_rolleyes.gifPDT_Armataz_01_12.gif
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