I think I've been wrong on brisket all along

yzzi

All these recent posts about brisket makes me realize that I've been focusing on getting a moist flat when it seems more experienced brisket guys are chopping good portions of the flat. Seems like the point flat slices are where the money is at, along with the point. Am I thinking right now? Got a packer for this weekend. Can't wait.

cazzy

No...you're not wrong.  The thickest part of the flat probing like butter and potentially being super moist should 100% be your goal.  Don't even probe the point for doneness.  Focus on the flat...if some of it sucks, cut it up and make chop.  I don't separate the point from the flat so my slices have a little bit of both like you mentioned.

The more I think about it, I actually think I enjoyed Franklin BBQ and LA BBQ's flat more than their point.  It was perfectly tender and had a lil better texture.  I need to find a high quality prime brisket and see if I can dial in the flat like they do, but I have my doubts that it's achievable to nail the flat and the point on the egg.  Nail...in terms of what I was served there.  My point has been comparable if not better on some cooks to what they serve, but my flat is a 1 compared to their 10.

Good luck!

MaskedMarvel

I didn't get to the point in my most recent brisket yet, but the flat is the bulk of the cook, and my main goal is to make that moist and delicious for slicing.

DMW

Flat is your target, the point will be great even if the flat is not. Not sure there is a way to dry out the point from overcooking. (I'm sure it could be done.)