Seperating a point & flat

Discussion in 'Beef' started by burgs95, May 21, 2008.

  1. burgs95

    burgs95 Newbie

    Does anyone know a good link for pictures on seperating a brisket point and flat? I saw one awhile back, but did not save the website. It had great instructions and pics. Thanks

    Chris
     
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

  3. burgs95

    burgs95 Newbie

    Perfect. I've got a 11 lb Exel packer from super Walmart yesterday. I'm trying me first brisket Memorial day weekend. I can only start smoking around 7:00 am, due to work. I'm hoping I can can cook the just the flat by 6:00 pm. I want to freeze the point and try burnt ends later. the flat has a nice fat cap, so it should have enough fat to keep moist.
     
  4. glued2it

    glued2it Master of the Pit

    If you want to separate a point from a flat after it has been cooked.

    There will be a fairly easy to follow fat layer separating the two
    Take a spatula(wood or plastic) and work it into the fat layer using a slight prodding motion.
    You'll want to be easy not to jab the spatula into the meat as best as you can.
    I don't have any pictures of it but it's pretty simple to figure out once you get your hands on it.

    I don't recomend seperating the two before cooking.
    The section of flat underneath the point is primo!

    edit:
    BTW- you'll want to make the burnt ends from a cooked point.
    I would recomend cooking the point and the freezing for burn't ends.
     

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