Brisket - Flat and Point Seperated

bigguy136

Done at 300° for 6 hours. I always cut the point from the flat when I do brisket packers. I can get more of the hard fat removed and I can cook each to temp and pulling rather than keeping everything on until the thickest part is ready. I also get more bark. I never see anyone else doing this.

 

apinion

I am going to try this for my next packer.  I like this idea.