Can I seperate the point from the flat prior to rub and smoke?

Discussion in 'Beef' started by wavector, Nov 10, 2007.

  1. wavector

    wavector Smoking Fanatic

    I have a 7.5 pound brisket to smoke but my round vertical is only 15-1/2" in diameter. Can I seperate the point from the flat for the smoke? If so,how do I cut it without much damage to either? I still need to trim the fat too.
     
  2. glued2it

    glued2it Master of the Pit

    I don't think their would be a problem but I never tried it.

    I would cut with the grain to seperate it.
     
  3. richtee

    richtee Smoking Guru OTBS Member

    Yep, sure. The flat may be done sooner. I dunno about the cutting with the grain, tho Youd have half flat half point... well, I guess it don't matter. Why ya cutting it? On edit...NOW I see why! But the roll idea works too. I usually cut full packers in half across the grain, flat and point seperate.
     
  4. squeezy

    squeezy Master of the Pit OTBS Member

    If you look close and feel around a bit, you should see a very fatty area on a bias. If you cut through there, you should find it more manageable.
    My very first brisket was a 3 to 4 lb, flat that the butcher had rolled and tied, which took up a lot less space on my ECB ... incidently it was sharing the same rack with a pork butt. Nice thing about a rolled point is slicing ... looked like a bunch of pacmen! [​IMG]
    One other thing, if you can scrunch it up on the grill to start, it will shrink.
     
  5. scotty

    scotty Smoking Fanatic

  6. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    Assuming that it's a full packer-cut brisket, the answer is yes. I take them apart because I feel that seperated works better when doing the Smoky Okie method. Just follow the fat between the two as you go through. They are different muscles and will get done at different rates. Point has more marbleing and flat is slightly leaner. Stop with the heat at about 195 for slicing or 200-205 for pulling. I'm doing two this way on Monday...
     
  7. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    rather than decumbobulateing it, could you put a juice can under it to hump it up , i have seen folks do this with ribs that were longer than the dynameter of their smoker, typically a ECB.
     
  8. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    me no like words big LOL
     
  9. richtee

    richtee Smoking Guru OTBS Member

    Aww roll with it old man... grin... rotate about your axis, Septagenarian! [​IMG]

    Edit:Heck..I take that back. yer only 6 years older than me...Hahahaha sheesh1
     
  10. wavector

    wavector Smoking Fanatic

    I followed the fat line and seperated it no problem. Thanks for the help people.

    Thank you,
    Scott
     

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