" > wrote in message
ups.com...
> Clearly, the cryo packer cut brisket from China Mart will have to do
> as the only other market to carry the cut in my area wants $4.00 a lb
> (WTF)!
> So, to further improve my brisket cooking (without the use of foil) I
> am turning to the list.
>
> My issue: By the time the point is done the flat seems "well done".
>
> - Do I need to separate the point from the flat prior to cooking?
>
> I run my pit temps in the 250 - 300 degree range. Lump charcoal,
> offset NB Silver Smoker/BD
>
> Rob
> Q for all so long as it's not parboiled ribs.
>

That can happen. Some people do separate them at the end and leave the point
a bit longer. I judge by the flat and the point is always OK for me, but it
could easily go a bit more with no harm. If you don't think it is done
enough, just put it back on the heat.