Brisket prep flat/point for Burnt Ends and slicing

[bozbbq]

I am getting ready to smoke a 12# Packer brisket and want to slice the flat and make burnt ends out of the point. I have heard to pull the point out and cube around 150 degrees. My question is, should I separate the point from the flat when the point reaches 150 and keep smoking the flat? Or would it be better to separate them before smoking? Thank you in advance for any tips.

 

[forluvofsmoke]

It's easier to separate mid-smoke because the fat and connective tissues are softened, but, in doing so you loose some heat from the flat before you get it back into the smoker to finish. I actually prefer to separate the point and flat prior to smoking...a little more time and work involved, and there may be some overcooked flat where it tapers to a thin section under the point, but you can fashion a heat baffle with foil under that portion to slow down cooking.

Cook the flat until it probes tender...around 180*, but may be as high as 195* depending on the meat.

Glad to see you're planning on BE's...they're more than worth the effort!!!

Eric

 

[SmokinAl]

I'm with Eric.

If I'm making burnt ends I will separate the two before smoking.

Al