Brisket Anatomy

Unknown

In the past, I've cooked flat briskets. The one I'm cooking now is a whole brisket. I can tell by the grain of the meat generally where the point is and the flat. I thought it would be easier to tell where they separate, but when it is raw, I'm having a hard time deciphering it. When it is cooked, will it be more obvious how to separate the point from the flat? I've had great success with the flat in the past, this whole has me concerned, especially since this will be for public consumption at my wife's school. To make matters worse, my wife has told everybody that my brisket is better than the local BBQ places. Talk about pressure![p]Jon

SMITTYtheSMOKER

Jon C,[p]I'd cook the whole brisket, I believe the point makes the whole brisket taste better.
Make sure you build in enough "cooler" time for the flat.[p]Your flat will be done before the point, when the flat is done remove the flat and wrap in foil and towels and put in cooler for at least 1.5 hours. Let the point come up to temp on the Egg then wrap it the same way.[p]I think you will be fine.[p]-Smitty

Unknown

Thanks. Once the brisket is done, will it be obvious where to separate the point from the flat?[p]Jon

Unknown

Did four of them a few days ago. It is real easy to see where the point in, it kind of wiggles and you can see it after cooking. Enjoy. [p]Remember to put the point back on the egg after separating, cook for a few more hours. Makes nice chopped or use for beans.

SMITTYtheSMOKER

Jon C,[p]Cook together, moniter the temp in the flat and remove the flat from the point when your flat comes up to temp. Leave your point on (it will take longer to cook) it will not dry out because it has more fat content. [p]Here's a few pictures of how the two are joined together and where to cut to separate.
http://www.cookshack.com/barbeque_guide/101/Brisket101.html[p]

Eggtuary

Jon C,
Do you have one of those big silicone heat-resistant gloves? I do, and it makes it very easy for me to quickly separate the flat and the point. I just swipe my hand right through that layer of fat that runs between them (while wearing the glove!) and the two come apart with no problem at all. I then use a knife to scrape away the excess fat from each.[p]Hope that helps!