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Brisket Packer Question

post #1 of 14
Thread Starter 
Watching BBQ Pitmasters last night, I noticed that most of the guys seperate the point from the flat prior to smoking. Is that somewhat common? It makes alot of sense considering that the flat would reach the proper temp before the point would. Thus you avoid overcooking the flat......I guess.
post #2 of 14
Some folks do separate them but me personally I NEVER do.

I like to cook mine whole, fat side up so the juices run through the meat and make it oh so tender.

I have never understood separating them, maybe somebody else can come along and explain better
post #3 of 14
I seperate after cooking then turn the point into burnt ends
post #4 of 14
I have done this a time or 2, guess I should have said that before huh PDT_Armataz_01_05.gif
post #5 of 14
Thread Starter 
Thanks guys. Dumb question, when your smoking a whole packer are you putting your temp probe in the flat or the thick point (or both) part of the brisket? Maybe I'm thinking too much into this but I would think if the point hits 190, the flat would be around 20 - 30 degrees higher and dried out. or is it when everyone talks about temp, they are referring to the flat temp.
post #6 of 14
I put my probe in the thickest part and as close to center of the brisket as I can.

I generally pull mine around 180 and wrap it and put it in a cooler to rest until I am ready to slice.

I have never had a problem with any of it being dry

Some of this is trial and error, hopefully we can help you cut down on your error side but trust me there will still be error unfortunately

Good Luck and Happy Smokes
post #7 of 14


I got to thinking (dangerous) that if you seperate the point and flat b4 smoking ,would this not cut down (out) the stall???
If the fat between the 2 parts is part of what has to break down b4 the temps rise is now exsposed as surface fat it seems this would affect the stall???
post #8 of 14
Damn right!
Flat for slicing, when you pull it your knife will slide through that line of fat like it isn't even there, then a few more hours and the burnt ends are getting eaten PDT_Armataz_01_34.gif
post #9 of 14
I'm already seeing some of you have different cooking methods than I. I never separate a brisket before cooking and always cook with the fat side up. When the brisket is cooked (sorry, I don't use a thermometer either) I separate the two roasts and use the point for chopped brisket and the flat for sliced. I also scrape off all the fat because it has no commercial value to me. Most of my customers don't even know what a burnt end is, either.
post #10 of 14
There are always different methods...the right one is the one that works best for you.
post #11 of 14
I agree, Blue. I cook for customers, not necessarily myself.;)
post #12 of 14
When Im smoking a whole packer I don't seperate the flat from the point. I do trimm the really excessive fat but I leave the greater amount on the brisket for I let it melt and keep the brisket that much more juicey too. Plus I like the fat fat cause after all fat is where the flavor is.PDT_Armataz_01_12.gif
post #13 of 14
Yeah, baby! That's my plan for tonight's packer!

Dice, to answer your question about why some folks separate before the smoke, and some possible benefits and drawbacks...

I mostly do this myself in order to reduce total cooking time and in theory, get a deeper smoke reaction with the beef. I seem to have a more prominent smoke ring with this method. I get great smoke penetration with pork, but beef seems to take more coaxing...maybe it's just denser/tighter muscle fibers with beef, or certain differences in the hemoglobins.

I don't only separate, but also trim very lean with most of my packers. The drawback to this is the risk of drying out the flat, which I did experience 5 days ago...not terribly dry, but noticable. I could have avoided this if I had left on a quarter inch or so of fat intact on the flat, though this particular packer had very little fat between the point and the flat. I also could have wet smoked, but opted for a dry water pan instead because of high relative humidity, snowfall and low ambient temp.

post #14 of 14
Yep, same here. PDT_Armataz_01_34.gif

It's not the fat between the point and the flat that has to break down during the stall. It is the connective tissue in the muscles.

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