Seperating a point & flat

[burgs95]

Does anyone know a good link for pictures on seperating a brisket point and flat? I saw one awhile back, but did not save the website. It had great instructions and pics. Thanks

Chris

 

[fatback joe]

http://www.azbbqa.net/articles/brisket-trim.htm

this it?

 

[burgs95]

Perfect. I've got a 11 lb Exel packer from super Walmart yesterday. I'm trying me first brisket Memorial day weekend. I can only start smoking around 7:00 am, due to work. I'm hoping I can can cook the just the flat by 6:00 pm. I want to freeze the point and try burnt ends later. the flat has a nice fat cap, so it should have enough fat to keep moist.

 

[glued2it]

If you want to separate a point from a flat after it has been cooked.

There will be a fairly easy to follow fat layer separating the two
Take a spatula(wood or plastic) and work it into the fat layer using a slight prodding motion.
You'll want to be easy not to jab the spatula into the meat as best as you can.
I don't have any pictures of it but it's pretty simple to figure out once you get your hands on it.

I don't recomend seperating the two before cooking.
The section of flat underneath the point is primo!

edit:
BTW- you'll want to make the burnt ends from a cooked point.
I would recomend cooking the point and the freezing for burn't ends.