On Apr 9, 7:32*am, Sqwertz > wrote:
> Sqwertz wrote:
> > Gil Faver > wrote:
>
> >> ok, probably going to restart some big argument here, but what internal temp
> >> should I shoot for when smoking brisket.
>
> > 268-270 in the flat, 285-290 in the point. ***** whatever
> > everybody else says!
>
> I should have noted that I only cook one piece at a time *Point + flat
> part underneath it, or just the flat.
>
> -sw

Is that mainly because of the size of your cooker, or because they
cook at different rates?

Wonder how common is it to cook them separately?