Brisket question

[wood_is_good]

I've got a serious question here. The burnt ends thread and others got me thinking. which is the point and which is the flat ? Just so we are all on the same page, I want to referance the picture I attached. I am assuming the flat is the large piece on top and the point is the smaller piece to the right. Am I right ?

http://img.photobucket.com/albums/v465/19suburban96/whole_brisket.jpg

I've always just cooked them whole and never seperated them

[3970010]

I've got a serious question here. The burnt ends thread and others got me thinking. which is the point and which is the flat ? Just so we are all on the same page, I want to referance the picture I attached. I am assuming the flat is the large piece on top and the point is the smaller piece to the right. Am I right ?

Image Replaced With URL: http://url.photobucket.com/albums/v465/19suburban96/whole_brisket.jpg

I've always just cooked them whole and never seperated them

That pictue just references a flat. Let me look for a picture of a whole brisket for you.

[gordo]

By looking at your pic...the point is to the right side...the flat to the left...the point is always the narrow end...you are correct

[3970010]

http://new.cbbqa.com/meat/beef/BrisketCryoPak.jpg

Ok, the bottom brisket in this brisket. The right side of the brisket is the point. The flat is on the left and it is just that, flat. Hope that helps.

[wood_is_good]

I appreciate the help. :D And while we are on the subject, Is it better to seperate the flat from the point before cooking, does it matter at all ? I'm starting to think that at the least I may want to seperate them prior to being finished just to get more bark :lol:

[3970010]

We tend to leave them whole around here. I think its a regional thing. Keep in mind that I am still a rookie on Q in general. I have been toying with the idea of seperating them before cooking or just buying a flat just to try it out. In fact, I will do just that this weekend.

[gordo]

can try it either way, I cook the whole brisket and separate it after cooking...I trim most all the fat off before cooking...the point will always have more bark due to the fat content in the meat...good eats

[Bowhnter2]

I have always cooked em whole, and untrimmed because that is what I learned here in this forum. I am gonna try it next time trimmed and seperated just for fun.

[TexLaw]

You're right, Wood. On the picture you posted, the point is to the right of and below that wide, white vein of fat running diagonally through the brisket.

I also cook the brisket whole and separate after cooking. It's much easier to separate the two after cooking. However, there are good reasons to separate before (e.g., space; you want to leave the point on for longer; more bark).


TL

[Txngent]

http://www.virtualweberbullet.com/brisket3_photos/brisket9.jpg

I thought burnt ends are just as it sounds.... the (sometimes) over cooked ends that appear "burnt". My two cents is the "ends" comes from the outer most area from the center of the meat. The smaller points or corners that you cut off to get to a better slice of brisket are what I call the burnt ends.

The more fatty areas are going to render a greasy crisp meaty mass of just damn good eats. The point (left side of pic) holds a lot of that good stuff. Think most will turn that into chopped brisket sammiches. The flat (right side) will have a lean overcooked (burnt end) on the, well.... end.

I think trimming before cooking is a good thing to help with the rub penetration into the meat.

Splitting before or after cooking..... When I saw Gordo cook a flat, that smoke ring was very even and well rounded. I know when I cook them whole.... after trimming and stuff, the smoke ring is not present around the area where the point was attached.

[Dustaway]

Wood try this site good info my man

http://www.azbbqa.com/articles/brisket-trim.htm

[dilley340]

Thanks for the link Dustaway! :D Man, my Favorites folder for BBQ is getting rather full! http://www.mysmiley.net/imgs/smile/happy/happy0065.gif (http://www.mysmiley.net)

[wood_is_good]

Dustaway that is exactly what I needed, Thank You very much :D

[Zeeman]

1-2-3...un-wrap it, rub it, cook it. Whole...fat side down.
z

[CookinOkie]

What Z-man said for me. But if a feller took a notion to trim one thats a great tutorial Dustaway. May just try that someday. Thanks
CookinOkie Ron

[TexLaw]

Splitting before or after cooking..... When I saw Gordo cook a flat, that smoke ring was very even and well rounded. I know when I cook them whole.... after trimming and stuff, the smoke ring is not present around the area where the point was attached.

Very true, there. I don't worry about that, though. When I see a smoke ring all the way around, I figure the guy just cooked a flat. When I see it's not on one side, I figured the guy cooked a packer. Really, I've never grown used to seeing a smoke ring all the way around a flat, and it just doesn't look right to me.


TL

[ultramag]

Nice link on seperating them Dustaway. I've never done that before smoking, might have to try it.

[vinman]

We tend to leave them whole around here. I think its a regional thing. Keep in mind that I am still a rookie on Q in general. I have been toying with the idea of seperating them before cooking or just buying a flat just to try it out. In fact, I will do just that this weekend.

I think it'd be less expensive if you just separate the point from a packer than to pay the meat man to do it. Flats tend to be $2.00 more per pound up this way. Just my .02 anyhow.

[DoubleBarrelSmoker]

I never have separated a brisket. Always cook whole.

[vinman]

I never have separated a brisket. Always cook whole.

Maybe if DB ever decides to break out the old smoker, you can show him how it's done. :lol: :lol:

[Michiana Mark]

I usually seperate before cooking, for these reasons. More bark, takes less time to cook, easier to leave the point on longer, and a whole lot less mess from all that fat. Just my.02

[vinman]

I usually seperate before cooking, for these reasons. More bark, takes less time to cook, easier to leave the point on longer, and a whole lot less mess from all that fat. Just my.02


I like that reasoning.

[HoosierTrooper]

I do believe my next brisket is gonna be a two parter. Thanks for the link Dustaway. I've never seen them seperated like that before cooking.

[Bluegrass BBQ]

Dustaway, thanks for the link picked up a couple good ideas from this site. I will be trying out some his suggestions.

[david brace]

I usually seperate before cooking, for these reasons. More bark, takes less time to cook, easier to leave the point on longer, and a whole lot less mess from all that fat. Just my.02
Nuthin' to do with this...but I'm just wondering if you tried any of the stuff I sent you?

The exchange thread is not too active with responses...so I hijacked a little.

DB

[ScurvyDog]

I've got a serious question here. The burnt ends thread and others got me thinking. which is the point and which is the flat ? Just so we are all on the same page, I want to referance the picture I attached. I am assuming the flat is the large piece on top and the point is the smaller piece to the right. Am I right ?

Image Replaced With URL: http://url.photobucket.com/albums/v465/19suburban96/whole_brisket.jpg

I've always just cooked them whole and never seperated them

Point & Flat is just a Yankee way of saying sliced or chopped! :)