Brisket separation question

[BB-que]

is it fair to say the fat seam that runs thru the point and flat does not run all the way thru? You have the kernel in the point and then it runs down into the flat but eventually you’re cutting through meat to separate. Is that right?

 

[Smokinribsbbq]

For me, I can separate the two without cutting into any meat. But then again, that's just one way to skin a cat.

 

[chef jimmyj]

They are 2 different muscles with some fat and connective tissue Seam between. The seam is easier to see top center of the packer, but because of less fat in between, the seam is less distinctive on the bottom end...JJ

 

[SmokinAl]

There is a distinct seam of fat between the two. If you cook them together & separate them toward the end of the cook, you can slide a spatula down between the two & they will come apart very easily.
Al

 

[BB-que]

Got it, think next time I’ll get the separation started and some of the bad fat removed and then finish the separation when done. I think like you said that’s gonna give me the flat I’m looking for