Brisket cook question

[arthurdent]

I have noticed when smoking a packer brisket the point and flat will have different internal temperatures. I assume this is due to the difference between thickness and at content.

Would it be reasonable when smoking a packer cut the flat from the point? Then monitor the internal temperatures and the tenderness of each optimizing the cook time for each.

I ponder this as packer prices are still elevated.

 

[JPSBBQ]

Just monitor the temp in the thickest part of the flat. This is nit quite half way up from the tapered end (flat). Disregard the point all together. It will be fine when the flat probes like butter. This is usually @200-205, but could be a bit less. Also plan on a rest of at least an hour before cutting. Two or three hours is even better. You have the best margin of error when cooking the brisket whole.

 

[arthurdent]

Thanks, JPS, that is currently what I do. I agree on the long rest.

I agree with the error. As I get more experience and the time to pay attention to detail I ask why. Should not the flat finish first, assuming not chamber hot spots. Pull the flat and the point. Or flat first then watch the point for optimal cook.

What is the downside of splitting them up before smoking? Breaking tradition or a solid reason? Is there a culinary downside of splitting them assuming a whole average versus an optimal cook possibility?

 

[JPSBBQ]

Thanks, JPS, that is currently what I do. I agree on the long rest.

I agree with the error. As I get more experience and the time to pay attention to detail I ask why. Should not the flat finish first, assuming not chamber hot spots. Pull the flat and the point. Or flat first then watch the point for optimal cook.

What is the downside of splitting them up before smoking? Breaking tradition or a solid reason? Is there a culinary downside of splitting them assuming a whole average versus an optimal cook possibility?

I know some people separate or only cook flats for competition but imo you create more thin edges and surface area. The thin edges of the flat are nearly impossible to get excellent results. Is it possible, absolutely, but I feel it reduces the usable portions of the flat.
The flat is done when it’s done. I’ve never had any issue with the point. It’s far more forgiving.
I rarely do burnt ends, but if that’s the star of your service then maybe I could see it so you could get more bark and seasoning surface area. Even then, I’d be inclined to cook whole and finish the burnt ends while the flat rested. In other words I’d split them once the flat probed like butter.

 

[arthurdent]

Agreed an easier cook with the point.

My favorite movie is Rebel Without a Cause. In is it my nature to ask why?