Brisket- How do I separate flat from point

[mrad]

i have been on You tube for a couple hours and I cannot find a good video on how to separate the two.

I have smoked 2-3 briskets with some success on my masterbuilt electric. Tomorrow I was hoping to separate the flat from the point and make some burnt ends. From my research so far, it appears I should separate them at about 150 degrees, then cube the point and smoke to cubes another hour or two.

I have a brinkman horizontal I bought at a garage sale that I will probably put the  burnt end in.

Cananyone help me out with how to separate the two properly?

 

[fpnmf]

We have a handy dandy search tool here!!

Read some of these!!

http://www.smokingmeatforums.com/search.php?search=separate+flat+from+point

Have fun...

 

[s2k9k]

This thread will show about where to separate:

http://www.smokingmeatforums.com/t/94908/separating-a-brisket

I always smoke until it hits about 190* then pull it and separate it. Wrap the flat in foil and put it to bed in a cooler. I then cube the point, slather it in some spicy chipotle sauce mixed with brown sugar and back on the smoker for another hour or two. You can use any kind of sauce or rub you want. You can put them back on the smoker you cooked the brisket on.

Once the packer gets done you can separate the point with a butter knife, it will practically fall off. Just find the fat line that connects the two and slide your knife in, work it around and lift. It's really easy!