On 11-Apr-2009, "Nunya Bidnits" > wrote:

> In
> ,
> Duwop > typed:
> > 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?
>
> It's not that uncommon.
>
> There's more fat and collagen in the point so it takes longer to render
> it
> out. If you let the point cook yet a little longer after it's rendered at
> a
> higher temp to crisp it up on the outside and then cube it up you have
> classic burnt ends. Not too high, not too long, you'll know when it's
> right.
>
> MartyB in KC

Just a small adlib here. If you happen to be cooking with an offset
smoker like I am, then you can place the point end closer to the
firebox where it's hotter and you don't really have to separate the
point from the flat. I generally utilize the attributes of my offset
and cook briskets whole. I peek after about two hours into the
cook and adjust the position of the meat "if necessary". Maybe
a "Newbie" should cook them separately to stay on the safe
side. After six years, I pretty much know what my pit is going to
do.
--
Brick WA7ERO (Youth is wasted on young people)