Brisket - have you ever?

slovelad

I cooked a brisket this weekend and the point was one of the best I’ve ever made. But he flat was one of the worst - super dry.

and then I had a thought: what if I just cut the flat off after it probes good and let the point ride longer on the egg?

has anyone ever tried this?

lousubcap

Haven't done that but there are some here who have split the two for the cook duration.  BTW- I don't monitor the point during the cook.  I go with the feel in the thick part of the flat.  When it's there then I pull the protein, give it a cooling rack rest and then FTC.  Point is always a home-run.  FWIW-

slovelad

@lousubcap how long do you rest on the rack?

lousubcap

I go for around 20-25 minutes.  The goal is to stop the carry-over cooking.  If you want to get more accurate, use a good instant read thermo and once the temp starts down across the protein, then you can FTC.  

buzd504

slovelad said:

@lousubcap how long do you rest on the rack?

There's quite a bit of judgement involved here.  If I'm planning on a long FTC, I might pull a hair early and put it in the cooler hotter.  If it's just a 2 hour FTC, I'll let it rest on the rack longer. 

Either way, 1 hour FTC is the bare minimum, IMO, and 2 is probably better.  That rest makes a big difference.

R2Egg2Q

No problem with separating the point from the flat once the flat probes tender.  This is commonly done when making burnt ends or if you feel you just want to let the point go a little longer.  I’ve also separated the point from the flat and wrapped just the flat.  No problem with this either.