Brisket: separating the flat from the point prior to smoking

Brisket: separating the flat from the point prior to smoking - Black father with kid pointing at window

Is it possible to separate the flat from the point prior to smoking whole brisket without messing either piece up? I have a limited time to cook before an event and I'm thinking if this would work, I could smoke the point for burnt ends on a different smoker at a hotter temperature.

beefbrisket


Best Answer

This is indeed possible and not really hard to do. Just look up some tutorial videos on youtube to see where to cut.

Be careful with the reduced cooking time, though. Brisket needs it's time to denaturate/melt the fat and collagens. Maybe pre-cook it sous-vide for a few hours if you have limited time on the smoker.



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Quick Answer about "Brisket: separating the flat from the point prior to smoking"

Answer: Yes, if you want to separate the point from the flat and be able to maximize the flavor in the point is very simple to do. Once the flat of the brisket reaches 170 Degree internal, separate the point and flat with a long slicer knife by cutting through the fat seam.

How do you separate a flat brisket from a point?

  • First, identify where the point and flat are on the brisket. ...
  • That fat seam is called \u201cthe nose,\u201d and that's where you want to start separating the two. ...
  • Follow the fat seam as it curves back and under the flat.
  • Keep lifting the flat with your non-cutting hand and slicing through the fat seam until the point tapers out.


    • Do you trim the fat off a brisket flat before smoking?

    Splitting a brisket is done by using a boning knife and cutting away the fat layer between both the flat and the point. You have to go slow in order to follow alongside the fat cap and not nick the flat unnecessarily. This fat is the biggest sacrifice you will make in the process.


    Smoking a Brisket : Seperating the Flat \u0026 Point Pre-Cook



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