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Brisket Question (Flat vs Point)

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JMCXL
JMCXL Posts: 1,524
in EggHead Forum
Sorry about this but I have a big cook Saturday into Sunday am. I have reviewed some past posts but want to clarify something.

I am cooking a 12-13# brisket for a Party on Sunday. My intention is to remove it around 7-8 am Sunday, FTC it and drive to University of Delaware for the party. With a Brisket I have a hard time with knowing when the point is done vs the flat.

So here is my question???

Which (end) should I be more concerned with?

I will be FTC for about 4 hours (drive time and time to start additional food once I arrive).  I know it is all about the feel (probe like Butter) once you get the temp close, but at which end - Flat / Point.

I know I am probably over thinking this but it's what I do...


Northern New Jersey
 XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj

Follow me on Facebook 
https://www.facebook.com/GrillingPapaJ/

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  • JohnInCarolina
    JohnInCarolina Posts: 30,976
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    Flat - focus on the flat.
    "I've made a note never to piss you two off." - Stike
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  • Jameson19
    Jameson19 Posts: 354
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    Focus on the flat, forget the point. If it's a Prime from Costco, start probing for buttah around 195 degrees. 
    Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang and a hot wife... 

    Las Vegas, Nevada!
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  • JMCXL
    JMCXL Posts: 1,524
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    So if I focus on the "flat" will the added time in the FTC process get the "point" to the correct temp?
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

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  • lousubcap
    lousubcap Posts: 32,383
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    As above, the point is just along for the ride.  It has a higher fat content and can handle the cook with ease.  The finish-line indicator is the feel in the thickest part of the flat.  Do not pay any attention to the point.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • RedSkip
    RedSkip Posts: 1,400
    edited October 2016
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    Like others have said, focus on the flat, the thickest part of the flat.  It should receive a temp probe with no resistance...aka probe like buttah (butter).  Start probing around 190-195, and don't be suprised if it goes to 200-205 before it's probing tender.

    Most folks will argue over foiling or not depending on time and how they like their bark.  If you choose to, foil around 165-170F, and keep it in foil until 190 F.  Pulling it out before it finishes will help to firm up the bark.

    The point is generally separated from the flat after the flat is probing well, and put back on the smoker.  Folks make "burnt ends", cubed pieces sauced to your liking and cooked until tender.  Often a few more hours 3+.  While the point is still cooking, the flat should be resting in a dry cooler wrapped in foil and towels.

    Final note, the point and flat have different grain directions, so you'll want to pay attention to how the grain is running and slice against it for the flat (perpendicular).  If you do burnt ends, just cube the point up.  

    Patience, don't rush it, and don't panic when you hit the stall (160) for hours, it's normal.  If you have the time, don't do anything, if you don't, you can always foil or bump the temp.


    Maybe more info than you asked for, and if so I apologize.  Best of luck, and enjoy the ride!  Don't stress, just crack a beer...

    Skip
    Large BGE - McDonald, PA
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  • tikigriller
    tikigriller Posts: 1,389
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    And make sure it probes like butter, not margarine!  LOL  I think that was my personal issue on my first attempt.  I swear...I'm going to have a cube of butter with me next time and I am going to probe the butter, then the flat and back to the butter!  (I'm kidding...sort of)
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • JMCXL
    JMCXL Posts: 1,524
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    RedSkip said:
    ...The point is generally separated from the flat after the flat is probing well, and put back on the smoker.  Folks make "burnt ends", cubed pieces sauced to your liking and cooked until tender.  Often a few more hours 3+.  While the point is still cooking, the flat should be resting in a dry cooler wrapped in foil and towels....

    Skip
    So the whole seperating thing (Point / Flat), do I just cut it square off or under cut the point? 

    The burnt ends idea sounds really good.  If I let the whole brisket sit FTC for 4 hours ( as I drive to Delaware) can I still put the Point back on and cook it?  I would cube (as mentioned) and sauce with my favorite BBQ and let it cook at 275 or so for a few hours while I cook other items for the College BBQ Party (my son is very lucky - you have no idea). 
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

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  • RedSkip
    RedSkip Posts: 1,400
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    Separate the point by following the fat line between the two muscles, don't square it off.  

    I'd keep it whole wrapped  in foil and drive, then separate at your sons place.  Remove point, cube, sauce/cook the cubed point until tender.
    Large BGE - McDonald, PA
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  • lousubcap
    lousubcap Posts: 32,383
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    Another option-enjoy the point, the best part of the brisket.  Here's a link to how to slice a brisket that demystifies the whole process:
    https://www.youtube.com/watch?v=sMIlyzRFUjU  
    Give it a look when you can.   FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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