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Separating a brisket

pit 4 brains

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There's been alot of questions about identifying the point and flat and separating the two so I figured I'd show my technique..

Here is a normal packer brisket. This weighs in at about 16 lbs.

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Here I have outlined the "corn" with a piece of butcher twine.

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This string shows where the point and the flat meet. The flat is atop right of the string.

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Again on the other side. Notice the definate line of fat all the way around.

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I like to remove the corn first.

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Again, here's the separation line.

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Cut along the fat from the top towards the bottom. If you start cutting red meat, just shift up or down to get back into the fat.

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It gets easier as you go. Find where the fat meets the meat and your on your way!

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Voila! A separated brisket!

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I like to trim most of the fat from my point. It's purely optional, I just think the meat is marbled enough on it's own.

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bayouchilehead

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Awesome Tutorial. The use of the Butchers Twine was a huge plus. The first and last time I tried that before it was cooked.....Well lets just say I didn't want anyone to see how bad I did. I will refer to this when I split my next one. Thanks!!
 

pit 4 brains

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This is a Wiki now.. I'm liking this new platform..
 

cruizer

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Great simple way to put this forward. Excellant pics. Points!!
PDT_Armataz_01_28.gif
  Opps sorry can't figure out points.
 

bobcats110

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Was referred to this post by another user (ryan-something).  THANK YOU THANK YOU THANK YOU.  Awseomly done, easy to follow and very clear.
 

pit 4 brains

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Glad it helped you out. Good luck with your brisky.
 

geek with fire

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very good illustrations.  I am curious though.  Why do you separate the 2?
 

eman

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CC,

 burnt ends are very easy to make.

 After you have finished cooking your brisket you take the point and cube it into around 1' cubes. Place these cubes in a foil pan ,Hit them w/ some more rub and some sauce. Mix to coat all the meat . Return the pan to the smoker for another 2 - 3 hours.

 end result is burnt ends ,aka meat candy.
 

cripplecreek

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Thanks eman,  So you're saying to separate the point from the flat AFTER reaching the 205' IT but before placing the flat in cooler to rest?
 

flash

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very good illustrations.  I am curious though.  Why do you separate the 2?
 For those of use with Smokers too small to handle a Full Packer, this is what you have to do.

 Very nicely done I might add.
 

smoke_chef

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After seeing how it's suppose to be done... I'm embarrassed at how I did it. Oh well, thanks to your post. I can do better next time!
 

pit 4 brains

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Thanx again.

Another nice thing is you can smoke the point to perfection, pull and wrap it without man handling the whole thing and cutting while hot. I'll cook a whole packer in my horizontal but I split for my drum.
 

westsidebbq

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Fantastic post! Been cooking mine whole, but I was just thinking how much easier it would be to slice if I "turned" the point before cooking.
 

mballi3011

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icon_cool.gif


Very nicely done there Pete. I have been smoking by briskets whole but if I ever wanted to seperate one.
 

pit 4 brains

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Thanx Mark. The funny thing is that this thread is fairly old but was dug up by someone doing a search. I've had this in the Wiki for some time..
 

btbbq

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Hi there,
So if I separate BEFORE smoking, I can get more rub on the exterior. So which is better. Smoking whole or smoking in two pieces?
Thanks in advance
BT
 

bear55

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I finished separating a 20 lb brisket yesterday and both pieces went into smoker 1/2 an hour ago.  I followed the pictures and while mine did not look exactly like the pictures I can not imagine not having the pictures.  Thanks for the information. 
 

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