Separating flat and point

[wahoowad]

I'm tired of watching my flats temp past 208+ while my point is still in the mid 190's. I feel like it causes my flats to be dry while the point is still finishing. I want to give a try at separating the point from the flat for a couple smokes and see how it goes.

Should I split and cook separately at the beginning of the cook or when it's time to wrap?

 

[Dirty Steve]

Tagged

 

[golfpro2301]

Leave it together for cook. This helps protect flat during cooking process. You can separate once flat is done with no issues and I have done many times. Wrap flat then sprinkle some more rub on cut part from point while it finishes

 

[edmonds]

After making pastrami (see cook in previous post here), I don't think I'll smoke a plain brisket anymore. For smoked beef I'll just do a chuck roast. The brining makes the pastrami so more juicy and tender.