Duwop wrote:
> 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?

Both. I've done both pieces at the same time on the ECB. The point goes
on the top rack, flat on bottom rack. Point cooks hotter and drips on
flat. It works out well. Sometimes I'll just do the point and make
hamburger out of large flat portion.

-sw

-zsw