SRF brisket

SRFShane

Mosca said:

Shane, could you elaborate on why not separate point and flat? My last KG brisket, I separated the two and it was excellent. I'd done a lot of research and asking, and the only reason I got to not separate was "We've always done it like that," while those who separated gave reasons like more crust for burnt ends, faster cooking time, and more even doneness. Those who recommended separating the two gave compelling reasons, and those who recommended keeping them together invoked blasphemy.

You bet - first I'll say that I shouldn't have included it as a "recommendation" as it's really more of a personal preference.  It can be hard to separate those things sometimes 

I personally prefer keeping them together.  I feel like the point insulates the flat from the heat, as the higher fat content can act as somewhat of a heat shield.  I typically pull them at the same time, then cube the point for burnt ends and put it back on.  

That said, they cook differently and it likely makes more sense to cook them separately!   

Mosca

SRFShane said:

Mosca said:

Shane, could you elaborate on why not separate point and flat? My last KG brisket, I separated the two and it was excellent. I'd done a lot of research and asking, and the only reason I got to not separate was "We've always done it like that," while those who separated gave reasons like more crust for burnt ends, faster cooking time, and more even doneness. Those who recommended separating the two gave compelling reasons, and those who recommended keeping them together invoked blasphemy.

You bet - first I'll say that I shouldn't have included it as a "recommendation" as it's really more of a personal preference.  It can be hard to separate those things sometimes 

I personally prefer keeping them together.  I feel like the point insulates the flat from the heat, as the higher fat content can act as somewhat of a heat shield.  I typically pull them at the same time, then cube the point for burnt ends and put it back on.  

That said, they cook differently and it likely makes more sense to cook them separately!   

Thank you! Now, would you recommend the point on top, in the dome and a higher heat, and the flat on the bottom and closer to the flame, or the other way around? Last time I swapped them at about 8 hours in.

SRFShane

Mosca said:

Thank you! Now, would you recommend the point on top, in the dome and a higher heat, and the flat on the bottom and closer to the flame, or the other way around? Last time I swapped them at about 8 hours in.

Other way around.  I want the point (not the flat) exposed to the flame/more direct heat.  

Mosca

SRFShane said:

Mosca said:

Thank you! Now, would you recommend the point on top, in the dome and a higher heat, and the flat on the bottom and closer to the flame, or the other way around? Last time I swapped them at about 8 hours in.

Other way around.  I want the point (not the flat) exposed to the flame/more direct heat.  

Thank you. It will be spectacular. (I postponed delivery for a month, though, so there won't be a report until around the holidays, after we eat the Kurubota ribs and the two Kobe rib roasts I got from youse guys, and the huge ham that I get from my employer that is actually really awesome.)

YukonRon

Durangler said:

One more pic. 


A lil dry. But very tasty!

What time did you put it on the grill?
i saw something around 9:00 for the lighting?
thanks so much!