Brisket point separating?

feef706

I have had a 20lb choice packer wet aging for about 45 days now, throwing it on the egg tonight. As I was unpacking it from the cryovac, a big piece of the point split away. I am planning to cook it fat side up and with that, the split will naturally remain closed as the split opened up on the lean side that will face downwards. The point is very tender and appeared to have a natural fault where it split.

Any thoughts on whether or not I should just remove it now or let her ride as is?

Wolfpack

Looks cut to me? Could have happened at meat processing plant?

lousubcap

You can cook each section (point and flat) independently but that can present a challenge to landing a moist flat.  I always run fat side down as an extra heat deflector regardless of the packer or flat cook.
I would run fat side down and use butcher string to keep the separated point chunk a part of the family. FWIW-
But as long as you are monitoring for the doneness then it shouldn't matter.
Regardless, have fun and enjoy the cook and eats.  

feef706

Wolfpack said:

Looks cut to me? Could have happened at meat processing plant?

It wasn't a straight clean cut, it was irregular, but who knows..

lousubcap said:

You can cook each section (point and flat) independently but that can present a challenge to landing a moist flat.  I always run fat side down as an extra heat deflector regardless of the packer or flat cook.
I would run fat side down and use butcher string to keep the separated point chunk a part of the family. FWIW-
But as long as you are monitoring for the doneness then it shouldn't matter.
Regardless, have fun and enjoy the cook and eats.  

I thought about tying it, I will try that. I did my first brisket fat down, gonna try this fat up

Foghorn

Fat up can work on the egg (it's how I do it), but you REALLY need to block the rising heat well so that it doesn't burn the bottom (that's why most do it fat down.   I use  a foil drip pan on top of the platesetter to make sure that the entire silhouette of the meat is blocked.

feef706

Meat is on, heavy foil under both ends where the drip pan and plate setter don't cover the meat. Right now I have a rib rack under the beast, hoping I can remove it before bed. Wish me luck! Was hoping to start this late tonight and eat for dinner tomorrow but an unexpected road trip tomorrow means it needs to be ready for lunch.

saluki2007

That's a big a$$ piece of meat. Good luck my friend and may the brisket gods bless you. 

feef706

saluki2007 said:

That's a big a$$ piece of meat. Good luck my friend and may the brisket gods bless you. 

You are correct, much larger than I wanted but supply is very limited in my area so when I find choice meat I kind of have to run with it, in the future I won't buy anything over 18lbs

thetrim

Steady temps and a consistent fire, my friend!

lousubcap

You have got this. The shrinkage will easily enable rib rack removal before a reasonable time to crash.  That is a great looking brisket right there.  You can dial the temp should you need to punch it home in the AM.  No issues with the low 300's*F if needed.  Give it a good 20-30 minute rest on a cooling rack before the FTC.  Schedule a late lunch and squeeze out at least a 2 hour (more if possible) FTC (not the end of the world if you can't get the FTC...) then enjoy.  A banquet awaits.  Enjoy the cook and eats.

feef706

@lousubcap I started it early to allow time for FTC, hopefully... last attempt was a 15lber, started at 11pm and finished at 9 am. Since this is larger I'm hoping it's done by 10 to allow it to rest

Dobie

Looks like it was trimmed too much, cut out the hard fat that was there IMO. 

feef706

Dobie said:

Looks like it was trimmed too much, cut out the hard fat that was there IMO. 

If you are referring to the area that separated, I didn't touch it, it happened as in pulled it from the cryovac...

Foghorn

feef706 said:

Dobie said:

Looks like it was trimmed too much, cut out the hard fat that was there IMO. 

If you are referring to the area that separated, I didn't touch it, it happened as in pulled it from the cryovac...

Yes.  I think he's referring to the trimming that was done prior to packaging.

feef706

Holding steady at 194 and probing pretty easily as of 0800, calling her done. Will FTC until noonish

lousubcap

Thing of beauty right there.  A banquet awaits for sure.  

Little Steven

feef706 said:

Dobie said:

Looks like it was trimmed too much, cut out the hard fat that was there IMO. 

If you are referring to the area that separated, I didn't touch it, it happened as in pulled it from the cryovac...

I've done the same thing when going for the vein of hard fat too aggressively.

westernbbq

No advice here but a request:   i want some of that either on a sammich or with taters or mac n cheese with an ice cold beer...prefer lager, i dont like ipa but can do a dark beer

Legume

Nice!