Separating a point from a flat

drnknwine · Joined: 15 Oct 2007 Posts: 19 Location: Pleasant Hill, MO

Does anyone have any good step by stem directions on how to separate the point from the flat. I have not tried to do it yet but am getting ready to try this weekend. I would be interested in how to do it before and after cooking. I imagine separating after, you can cube the point and use it for burnt ends correct. Any advice or tips would be appreciated?
_________________
"Light travels faster than sound, that is why some people appear bright before you hear them speak".

Equipment:

WSM
(2) 18 1/2 inch Weber One Touch

skybob · Posted: Oct 17 2007 Post subject:

The way I do it is to lay the brisket down flat with the point on top, I try to get it with the point on the left half of the brisket. Basically because I use the knife with my right hand. Then I look for the start of the fat layer between the flat and the point. At that time, I just start running the knife through the fat layer, lifting up the point as I go. It's actually easier to do it than to describe it.
After I get it separated, I then cube it into about 3/4" to 1" cubes, sprinkle on some more rub and stir in my favorite BBQ sauce. Dump the cubes into an aluminum pan and put back in the smoker for another couple hours. Stir every 1/2 hour or so and when the times up, take in and enjoy.
Good Luck with your cook'n
_________________
Treager Texas pit
OK Joe's stickburner

Pellethead Pitmaster

drnknwine · Joined: 15 Oct 2007 Posts: 19 Location: Pleasant Hill, MO

So it looks like you don't trim your until after you smoke the whole packer? Is that correct? Thanks for the info.
_________________
"Light travels faster than sound, that is why some people appear bright before you hear them speak".

Equipment:

WSM
(2) 18 1/2 inch Weber One Touch

skybob · Posted: Oct 17 2007 Post subject:

I normally will trim the fat layer down to about 1/4" at the most, and try to dig out the hard kernal of fat, again to about 1/4". But I don't disturb the fat layer between the point and the flat till after the cook'n is done.
Then I smoke it fat side up all the time, no flip flopp'n for me. Laughing

_________________
Treager Texas pit
OK Joe's stickburner

Pellethead Pitmaster

Bedlam BBQ · Posted: Oct 17 2007 Post subject:

Here's a good pictorial.
http://www.azbbqa.net/articles/brisket-trim.htm#
_________________
Steve

Stumper clone with Stoker
Bedlam BBQ
Competition Team

Markbb · Posted: Oct 17 2007 Post subject: seperated the point

I like using an Eletric knife for this and usually do it after it comes out of the smoker and then burnt ends drooooooool...........

wnkt · Posted: Oct 17 2007 Post subject:

After its cooked it separates much easier....the fat is all nice and soft and the knife slides right through. Thats how I know I'm cutting through the fat and not the meat by the resistance.
_________________
Electricity can be dangerous. My nephew tried to stick a penny into a plug. Whoever said a penny doesn't go far didn't see him shoot across that floor. I told him he was grounded. - Tim Allen