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Stupid brisket ?

Getting ready to put on a 13 lb. packer. If I don't want to mess with burnt ends, do I just cook to desired tenderness in thickest part of the flat, pull it off and FTC or do I need seperate the point at that time and continue to cook the point? Just confused as I delays read about the point needing more time. How do you guys that make whole packers get it all to come out at the same time? Thanks.
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Comments

  • SPRIGSSPRIGS Posts: 214
    Stupid auto correct. The "delays" above should be "always". In case I wasn't clear, I just want to slice the flat and point. Just wondering if I need to take the point off when the flat is done and continue to cook the point.
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  • DMWDMW Posts: 5,934
    No need to remove point. Though when slicig removing the point can be helpful to make sure you are cutting it across the grain. The way the grain runs in a brisket can be tricky.
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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  • KruegsKruegs Posts: 124
    I'm no expert so please correct me if I'm wrong but I thought that the point is actually done before the flat because of the fat content of the point. I thought that was the reason to always put the probe in the flat and not the point.
    XL BGE; CyberQ Wifi; Adjustable Rig, Woo2 Green Bay, Wisconsin
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  • SPRIGSSPRIGS Posts: 214
    Kruegs said:

    I'm no expert so please correct me if I'm wrong but I thought that the point is actually done before the flat because of the fat content of the point. I thought that was the reason to always put the probe in the flat and not the point.

    I'm a newby to packers - only done 3 or 4 so I could very well be mistaken. I always assumed the point took longer due to the idea of cutting it off and continuing to smoke the point to render more of the fat. Thanks for the tips! I appreciate it.

    By the way - my plan is to cook on a pan with allegro and shiner bock (Travis method) at 250-275 until internal in thickest portion of flat is 185. Take it out of pan, place directly on rack for rest of cook to hopefully firm back up the bark. When the probe slides in and out with very little resistance, FTC a few hours until time to eat. Will defat the pan juices, reheat and then use on the meat when we serve. Missing anything? Should I change anything? Thanks again!!

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  • henapplehenapple Posts: 13,527
    Travis method is usually for a flat. ..anyhoo, my points are done before the flat. Good luck and keep us posted.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • SPRIGSSPRIGS Posts: 214
    Crap. Thought I saw where several guys were using it for packers too. Oh well - gonna try it and see how it goes. My other efforts at packers have been less than stellar so I can't imagine this can be much worse! Ha.
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  • The Travis Method is a wonderful way to cook brisket. Just be aware of the meat temp and/or the tenderness if doing a flat ....use your probe or even a bamboo skewer to check tenderness.

    Springram
    Spring, Texas
    LBGE and Mini
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  • SPRIGSSPRIGS Posts: 214
    I will have the maverick in the thickest portion of the flat and plan to start checking for tenderness at around 195 understanding it could be up around 205 or so before it's done. Thanks!
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  • if you are separating the flat and point after a certain time why wouldn't you do burnt ends?

    I wrap my flat and put in a cooler for a while the burnt ends are going then put it back on near the end.  That may not be the best way to do it but it works for me.

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  • glc203glc203 Posts: 39
    You can keep the point on or remove it. Your choice. The point will be just fine on its own whether you do the whole burnt ends process (continuing to cook with sauce, etc) or not. I like making sammys with a mix of flat and point.
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  • I go for a low maintenance cook. I don't separate, cook to temp in the thickest part of the flat, and check that the probe can go in like butter for doneness. The point does fine, let it ride along, never even check the temp. Be sure to ftc and cut against the grain. I recently forgot - cut a few point slices with the grain before I caught myself. Even when I slice, I don't separate. When I cut point pieces, the flat on bottom is still a bit against grain and does fine. Saw that in some video that cen-tex posted.

    Last but not least, wear a leopard print blouse while slicing. :)
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • SPRIGSSPRIGS Posts: 214
    Turned out pretty good. Moist and tender. The point was sliced but was gone before I got a pic.
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  • FoghornFoghorn Posts: 2,151
    That's a brisket home run!  Congratulations.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • nice sprigs. Well done sir.

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  • That is one heck of a smoke ring!
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Currently in Albuquerque, where I'm kicking ass every day, even without a basket.  
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  • SPRIGSSPRIGS Posts: 214
    Thanks. Used Bad Byron's Butt Rub and smoked with oak .
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  • SPRIGS said:
    Thanks. Used Bad Byron's Butt Rub and smoked with oak .

    There is another guy on here who does it that way.....I'll have to try that :))

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  • SPRIGSSPRIGS Posts: 214


    SPRIGS said:

    Thanks. Used Bad Byron's Butt Rub and smoked with oak .



    There is another guy on here who does it that way.....I'll have to try that :))



    I know!!! Ha!! I have started using oak on all beef. Even using it combined with peach for pork. I love oak and it is readily available here so not having to buy smoke wood is a plus too!

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  • SPRIGS said:
    SPRIGS said:
    Thanks. Used Bad Byron's Butt Rub and smoked with oak .

    There is another guy on here who does it that way.....I'll have to try that :))
    I know!!! Ha!! I have started using oak on all beef. Even using it combined with peach for pork. I love oak and it is readily available here so not having to buy smoke wood is a plus too!

    I have a quarter cord of 2 year seasoned post oak beside my house. I won't use half of it in the fireplace this year so I'm set for post oak for a while. these guys supply a lot of the bbq places around here in the summer when residential business is slower.

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