Issue with getting Brisket Point right

[sookieq-bbq]

Hello all! I bought a Green Mountain Grill and have done 3 briskets so far. Each were 12 pounds. I smoke on 225 and use a heavy pepper rub. I am having an issue with getting the point tender and not over smoking the flat. Suggestions?

 

[noboundaries]

I saw this thread yesterday just before I had to leave for an appointment. 

Just need a little clarification.  When you say "oversmoking the flat," what exactly do you mean?  Is it tough and dry?  Or too much smoke flavor?

 

[sookieq-bbq]

I smoke with fat cap on top. The point doesn't seem to get as tender as I'd like it to be. I went longer on the second smoke and the flat dried out a bit. Dialed back on the third and the flat was perfect, but point wasn't as tender as the second. Really kind of a downer. I like to shread the point for beef sandwiches and getting it right where flat is juicy and point is tender has been the issue.

 

[mrad]

I have found that without separating the two once the flat hits temp/tenderness,  that I have the same issue.

I did watch a you tube video showing how Franklin trims his briskets before smoking. He tries to trim it to a somewhat rectangular shape so it will cook more evenly.  I may try this on my next cook and throw the excess meat in the smoker and pull when it's tender for burnt ends

go you you tube and search Franklin Barbecue and you should find several videos.

 

[sookieq-bbq]

20170402_200915.jpg

• sookieq-bbq
• May 18, 2017

This pic was my first brisket and the flat was perfect, but point was chewy.

 

[noboundaries]

The point is more forgiving than the flat due to the higher fat content.  A lot of folks smoke with the fat cap on top so it will "baste" the roast.  I'm of the belief you put the fat cap toward the heat source so it is a buffer, giving a more even temp across the roast.  Since I have a WSM, that's easy.  I noticed my internal temp difference between the point and flat changed from 10-12F to 4-6F, a big improvement. 

Since the GMG is kind of like the WSM with the heat source coming from below, try flipping your briskets over and smoking with the fat cap toward the heat.   

 

[jimmyinsd]

there is more than enough fat in a brisket so it doesnt really need that fat on top for basting,  flip it over as the previous poster mentioned and you will have no more issues except how to keep everybody away from your slices.