This IS the point right???

[Firemedic76]

We get a half a cow and it comes with a massive brisket so I have the processor cut it in half not specifically separate the point and flat although I may see if they’ll do that next time. Anyway I just trimmed this up for burnt ends Tomm and I’m curious by the way the fibers are running and the thick deckle line of fat if this isn’t point and some flat. Either way I’m sure it’ll be good.

 

[chilerelleno]

Stop ruining a perfectly good brisket... Just my $0.02

Your Point is atop the section sitting in the foil pan.

 

[TNJAKE]

Agree with Chile. Leave your brisket whole. That way you are in control of the final product

 

[Firemedic76]

Stop ruining a perfectly good brisket... Just my $0.02

Your Point is atop the section sitting in the foil pan.

I totally understand the ruining part however I have a propane masterbuilt cabinet style smoker and that whole brisket would never fit on one rack. This thing whole was prob a good 18lbs and would’ve been huge, The mostly flat I already cooked was 7lbs times and was delicious, which is the only reason I had em half it. I trimmed off most of the fat cuz I watched YouTube vids specific to trimming the point for burnt ends and all vids said to trim off as much fat as possible because the point is so marbles anyway. So I think it’s pic 1 is the top which is the trimmed corresponding to the pic in the foil.

 

[Firemedic76]

Agree with Chile. Leave your brisket whole. That way you are in control of the final product

I am limited by my smoker which is why I had the processor half it. All other store bought briskets I separate the point and flat myself and then Cook em. Looking back I wish I’d have gotten an offset so I could cook a whole brisket so that may be a purchase I do in the future.

 

[TNJAKE]

I am limited by my smoker which is why I had the processor half it. All other store bought briskets I separate the point and flat myself and then Cook em. Looking back I wish I’d have gotten an offset so I could cook a whole brisket so that may be a purchase I do in the future.

There are several ways to cut up your brisket to fit your smoker. Looking at what you have you probably could have cut it up better yourself. Then you get exactly what you want. Gonna be delicious though keep us posted with pics

 

[Firemedic76]

There are several ways to cut up your brisket to fit your smoker. Looking at what you have you probably could have cut it up better yourself. Then you get exactly what you want. Gonna be delicious though keep us posted with pics

ok good to know. I have the 2 door masterbuilt with the 3 shelves and the Separate door to access the smoke plate although I use a cast iron bowl so the wood doesn’t catch fire like it does with just that vented plate. Next time yeah I’ll have em leave the brisket whole, first time getting the half cow usually we just get the 1/4 so the farm we bought it from said yeah you’ll get a massive brisket and I went on their suggestion of leaving the fat on but halving it. I’ll post updates tomm. It’s great meat the steaks we get are so tender so even though the pics don’t look like there’s a lot of intramuscular fat I’m sure it’ll be a good point for burnt ends.

 

[pa42phigh]

I use a beer can chicken cooker to raise the middle of the brisket it fits in my masterbuilt like that