brisket

[hosstd]

remove the point before smoking or after

 

[pit 4 brains]

Up to you. I seperate when smoking a big brisket in my drum so 1. It will fit. 2. I don't have to seperate when it is piping hot. 3. I can pull the flat, wrap and rest while I leave the point in the smoker. Then i can go get the point at my leisure to do ends.

Currently I have a full packer in my Char-Griller for a comp. My char griller can handle the side and i don't want to upset the fat layer for my overnight smoke..

 

[Bearcarver]

Up to you. I seperate when smoking a big brisket in my drum so 1. It will fit. 2. I don't have to seperate when it is piping hot. 3. I can pull the flat, wrap and rest while I leave the point in the smoker. Then i can go get the point at my leisure to do ends.

Currently I have a full packer in my Char-Griller for a comp. My char griller can handle the side and i don't want to upset the fat layer for my overnight smoke..

hosstd,

Take your pick, but  you might want to listen to Pit 4 Brains. Don't be fooled by his avatar with his head in the barrel.

Bearcarver

 

[hosstd]

thank u guys that makes  cents cause the the flat will have fat on it unlike when u buy the flat alone ,why i see it

 

[tom37]

I cut my own flats for this smoke and I couldn't be happier.Not sure what the flats weight was but I trim almost all the fat off mine as well. I know alot of guys say thats the flavor but to me it seems as if I got flavor thru and thru this time. I like paying the packer price and getting the ease of a flat without paying 2.00 dollars a pound extra.

This was my best looking flat out of this smoke.

 

[pit 4 brains]

  I like paying the packer price and getting the ease of a flat

 Yup! If you pay for the trimming, you are giving them the point back and still paying for it. The point is the best part anyway.. I serve the brisky to the guests and eat the point , burnt end-style..

 

[hosstd]

looks gooood tom

 

[hosstd]

and thanks  p 4 b

 

[pit 4 brains]