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Brisket, sliced Point & pulled Flat ?'s...

post #1 of 9
Thread Starter 
I've only smoked one brisky, late last summer...it wasn't to my liking at all. I didn't foil as I recall, and the texture was way out there beyond what I expected.

Does this sound about right? I want to seperate the point from the flat to reduce the smoke time and also to produce sliced point for lunch, and pulled flat for dinner.

Should I smoke to 160* and foil the point to wrap and rest, then foil the flat @ 170* and continue to 200-205, foil/wrap and rest a few hours?

Thanks for your advice.

Eric
post #2 of 9

I think you've got it backwards friend

I've only done a half dozen or so packers but I believe that a com
mon method is to smoke it whole (point and flat together) until 160 or 170 and then separate the point from the flat. The flat then gets foiled and when reached 190 or so is sliced. The point gets left to reach 205 and is pulled OR the point gets chunked up for burnt ends. MMMMMMM BURNT ENDS!

I understand that the flat can be pulled but I have never done it.

When I do my briskets I'm pretty easy to please. I like to sear the meat before putting to the smoke, then when the meat gets to 160 I will put into a foil pan w/ either au jus or Jim Beam and bring the whole thing up to 200 or 205. Then I usually slice the whole thing and serve it up. Since I've developed a method that works for me, I have not been disappointed.

Just a matter of how you like it sir.
Happy Smokin!

Dave

Dave
post #3 of 9
I like to seperate the point from the flat for the same reason, shorter cooking time. I usually take my briskets to 200 degrees then wrap the flat in foil and throw it in a cooler. I use the point for burnt ends, I rarely slice the point.
post #4 of 9
Thread Starter 
Thanks for your responses. I decided after I got it trimmed up, to go ahead and seperate. My wife convinced me to just slice both instead of pulling the flat. I kinda wanted to give the pull a try, but I have one more brisky for another day icon_smile.gif.

I didn't weigh the trimmings, but it felt like about 4lbs off of an 11lb packer. Don't know if that's a normal amount or not.

It's in the smoke right now.

Thanks again!

Eric
post #5 of 9
You can get quite bit of waste off a big packer, that's for sure. Last brisket I did after pulling I was able to pull half and slice half. Now this is without separating it. Next time I think I'll try and separate it if it will aid in a shorter smoke.
post #6 of 9
Thread Starter 
This is a first for me, doing the seperation, but it's smoking now and going very well...alot faster than a full packer would, to be sure, as the thickness is reduced by probably 40% at the point end.

Here's the thread on the brisky smoke, if you want to see it. I haven't gotten to the foiling yet...a few hours away from that.

http://www.smokingmeatforums.com/for...threadid=78562

Eric
post #7 of 9
Yep, burnt ends for sure with the point!!! The extra fat melts down and really makes them taste great!!!
post #8 of 9
Thread Starter 
Well, I ended up with sliced point and pulled flat afterall. It worked out quite nicely, too.

If you missed this one:
http://www.smokingmeatforums.com/for...threadid=78562

Thanks for the input folks!

Eric
post #9 of 9
Thats a great looking set of pics there. The meat looks reaaly good too. I'm glad everthing turned out well for you. Great Job
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