Brisket help...

jcaspary

It has been way to long since I have been on here, been way to busy.  I've been egging but just things in my comfort zone.  Well the freezer was packed so I grabbed the biggest package I could and ended up pulling out a brisket.   I know the basics point, flat, grill temp, and seasoning with sap. The rest is foreign to me.  As you can see from the picture below the point and the flat came trimmed and separated.  The flat is 2# and the point is just over 1#.  What do I do from here?  Tie them together?  Grill separately?   What is the finishing temp and about how long to get there?  I know cook to temp just trying to get an idea on timing. Thanks for all the help it is much appreciated.   Hoping to spend more time on here.  

SmokeyPitt

I would cook them separately.  If you have some kind of raised grid or just a roasting rack I would put the point over the flat.  Cook until each piece probes like room temperature butter.  This will be somewhere in the 190ish- 200 range.  I think you can cook at any temp you like, but cooking at lower temp like 250 ish makes it a little easier to hit the mark when they are just right.   Since they are separate you can pull them off separately if one finishes before the other.  I suspect the flat will be done first.  

I suck at estimating cook times.  It is a small brisket so I don't think it is going to take that long. I would think it should only take 3-4 hours at 225-250 but I could be wrong.  I would probably give myself 6 hours and if it finishes early FTC it. 

jcaspary

Thanks for the help.  Good ideas. 

lousubcap

Late to the party but @SmokeyPitt's plan above sounds like a winner.  As long as you have flexibility in when to serve then just hit the finish-line and you are good.