So I did a full brisket last weekend. It weighed just over 10lbs. I think it turned out pretty good although I have few questions for your vets. By the way, last night we took some of the shredded flat and made brisket soft tacos with corn tortilla's on a cast iron skillet. They were awesome.
* Separating the point from the flat. Do you do this before the cook or when the flat is done?
* I thought that this cook would take a lot longer than it did. The flat acted like a turbo butt and was done in just over 12 hours. I was cooking at 225 grid using the stoker. Is this normal?
* I separated the two after the flat was done. What best way to do this?
* How do you know which way the grain runs on each muscle and cut accordingly?
It was a fun cook and everything tasted pretty good. I think the flat could have cooked slower and rendered longer. I made burnt ends from the point. They were fantastic.