Should you separate your brisket point and flat? | Smoke Lab with Steve Gow | Oklahoma Joe's®️

Should you separate the point and flat muscles of your brisket and smoke them separately? Steve Gow from @SmokeTrailsBBQ tests it out by smoking a separated brisket and whole brisket on his Oklahoma Joe’s Tahoma Auto Feed Charcoal Smoker and compares the results.



Separated Point and Flat Brisket on the Tahoma

@smoketrailsbbq



TOTAL SERVINGS: 16

PREP TIME: 30 mins
COOK TIME: 12 hours


INGREDIENTS

One 12-15 lb brisket

Your favorite Oklahoma Joe’s rub



THE COOK (12 hours)

Separate point from flat and trim brisket

Season brisket with rub

Start smoker and set to 225 degrees

Place brisket on top rack of smoker with water pans underneath and smoke for 9 hours overnight

9 hours later when brisket pieces reach 165 degrees, wrap individually in foil with half cup clarified butter, lard or beef tallow.

Smoke at 275 degrees for 2-3 hours until briskets reach around 205 degrees and probe tender

Rest for 2 hours and slice



WHAT SMOKER/GRILL WAS USED: Tahoma Auto Feed Charcoal Smoker

[DukeEarl]

You missed the point. You didn't wrap the separated parts and you overcooked them. If you carefully monitor the internal temperature of each section and wrap in foil at the stall, you should see that they cook much more quickly than a whole brisket, while staying juicy.

[garryhammond]

Pretty inconclusive considering all the variables, but VERY worthwhile. - Thanks. - Cheers!

[raymondhusser]

I cook a point for my in-laws every time I do a full brisket and I get the same problems on the point as you experienced here. It does cook a little faster but not enough to sacrifice for the quality.

[markwoodside]

I have always cooked whole brisket (on my Traeger Timberline XL) and they have turned out great. I just did my last one where I did separate but did not do a perfect separation and did the “cut in half” method. I actually got distracted and cooked to a bit higher temp (closer to 210) and the point still turned out great. Wrapped in foil at 165). I did this not to cook the flat separate but want the flat and some of the additional fat trimmings to make burger which I needed so all worked out. Love your videos and thanks. Mark

[caymanmedina]

Your videos are always awesome on either channel.

[mikecitizen]

Hey Steve! Those who say they split the brisket normally wrap in foil paper at the stall.

[Keasbeysknight]

Great video, I got a buddy over seas who had a hard time finding full packers. Always felt bad for him learning bbq on flats and only traeger pellet grills and pellets. But he's doing it and learning so it's all good.

[dwightcampbell]

I’m lucky to afford brisket every other month.

[erichorton]

What do you do with your left over briskets? Surely you and the fam don't eat all of these briskets you cook. This got me thinking, Any thoughts on making a video to review best leftover brisket dishes? I made brisket mac n cheese over the weekend and it was bangin'!

[blink]

Harry Soo trims the point aggressively and leaves it connected to the flat. It seems to work well

[bradleygideon]

I have smoked black angus choice flats and they have always come out great. I prefer smoking a brisket that way because it is so much easier to handle

[Cbbq]

Been waiting for this experiment. Thks for doing it

[CoolJay]

Great experiment. Never tried this but I always thought it would have been easier to control each individual muscle separately.
I suppose not necessarily so.

[aaronbernakevitch]

Steve. Once you are happy with temp (203-205) and ready to pull off the smoker. are you probing the point or the flat. Seems like the Point is reading 5-10 degrees higher than the middle of the flat i.e Pull the brisket with the flat at 203 and the point at 213? Or conversely the Points at 203 and the flats around 193?.

[tdtommy]

I bet a combo experiment of separating and then steam injection into the offset would be awesome!

[dwightcampbell]

Throwing away so much meat is sad 6:32