post #21 of 21
Thread Starter 

I only photographed 11 of em, the others were consumed during some taste testing.

If you seperate the point and the flat before you cook the brisket, you won't have to handle a hot hunk of meat while attempting to seerate.

Smoke both pieces ( the point and the flat) at the same time. The point can go in the smoker well in advance of the flat if you want to make your "ends" come out at the same time. When the point is done, remove it, chop it up into small diced chunks, reseason and sauce a bit if ya want then return them tbefore to the smoker untill they are to your liking. Meanwhile you can slice and serve the fflat. If ya do the point a little ahead of time, you can serve the ends as an appetizer.. Maybe I'll do one for Memorial Day.. Hmmmm