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12.5# brisket. Cook flat separately?

Powak
Powak Posts: 1,412
in EggHead Forum
Snagged a 12.5 pounder at Costco this weekend for the brisket comp at work. Buddy and I are competing with points. And I’m keeping the flat for home. Should I cut the flat off first or cook it whole?
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Comments

  • ColbyLang
    ColbyLang Posts: 3,868
    I’d cook it whole. Also don’t know that I’d compete with just the point, but that’s just me
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  • lousubcap
    lousubcap Posts: 34,071
    I would cook with the process you know well, likely the whole packer.  Easy to delineate the point/flat demarcation and go from there.  Besides that section of the packer is the sweet spot for me.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Foghorn
    Foghorn Posts: 10,080
    Agree with above.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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