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.

" 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.

Doneness is measured in the flat, not the point. When it hits 195-200°,
it's time to come off. Both pieces will be done.

Glad I asked guys! Seems I'm always learning...
On my last cook I did put the point back on for a while.
But, I guess waited too long on getting the flat out of the smoke.

At 195 - 200 will the point be "pullable" as in ready for sandwhiches
or just for slicing?

wrote:
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.


I haven't done many briskets but I had good results last weekend. Check
out my post on alt.binaries.food

Note that I was taking the point temp, went to 190F, but the flat was
not dry. If I had to guess I would say lower your cooking temp and
extend the cooking time.


This weekend I'm doing a pork butt roast for pulled pork.

jOhN

" wrote in message

At 195 - 200 will the point be "pullable" as in ready for sandwhiches
or just for slicing?

Sort of a thick slice or it will pull apart When cooled, you can slice it
thin for cold sandwiches.