Point or Flat - Which gets done first?

[just george]

Happy New Year all.

Generally speaking, at 225* which part of the brisket will reach 160/170* first?

Also, since I can't fit a 12-14 pound packer in my MES 30 can I split the point from the flat, cook them together and still get great results?

Thanks and keep on smokin'.

 

[KCowTown]

Cook flat to temp, seperate from point, wrap and let rest, then deal with the point. Or you could just seperate, i prefer the cook separately, and then you dont have a huge chunk missing bark, in fact in Kansas City you can just walts in and buy just the point trimmed for burnt ends so you dont have to buy the whole packer! Good luck! Its -7 windchill here :eek: haha so im making chilli....inside

 

[forkin pork]

Cook flat to temp, seperate from point, wrap and let rest, then deal with the point. Or you could just seperate, i prefer the cook separately,

I'd have to agree with this suggestion, good luck

 

[Rings Я Us]

I have to carefully cut under the point and remove it leaving the fat between the flat and point on the flat the best I can.
My smoker won't fit the both if they are connected. Put the thick piece arranged closer to the heat if you can. Avoid edges that are thin being closer to where the heat is coming from. Probe thermometer in the smaller piece to see when it's done. Trim off area that is like real thin.

 

[just george]

Gentlemen. THANKS!!

I can get a 6# packer in but anything else is to big. I really like my MES 30 for long cooks. I bought the Masterbuilt offset smoke generator and it really works great, If I fill the vertical hopper I can get about 5 hours of smoke. The meat probe and smoke box chamber electronic thermometers are accurate to +-5 degrees. I double check these with my Ivation wireless thermometer.

Looks like I'll be doing a little dissecting in the near future. Thanks again.