Brisket... to split or not to split

1move · October 2015

I was reading a few articles on brisket in Texas and came across splitting the flat and the point. I am going to put a brisket on tonight and was wondering what your guys thoughts were?

I always have the point overcook on me and dry out on the bottom. I am on my way to go pick up the brisket right now, hopefully a few of you can chime in before I come back. I have always been curious about this and might try it this once to see how it goes unless you guys have a much stronger reasoning against it.

lousubcap · October 2015

If you want to give it a go then do so. Never have gone down that road but that doesn't mean it's not worth the trip. That said, I have never had the point overcook as it has so much more fat content than the flat that it can handle whatever it takes to get the thickest part of the fact to probe clean (aka the brisket finish-line). Enjoy the cook and eats.

4Runner · October 2015

I never separate before the cook and only the flat dries out on me when I over do it. I never even probe the point. It's just along for the ride in my opinion.

BIll-W221 · October 2015

You may want to try injecting the flat, it really helped me get a nice moist flat. ANd agree with the others, the point is the easy part of the brisket cook.

feef706 · October 2015

BIll-W221 said:

You may want to try injecting the flat, it really helped me get a nice moist flat. ANd agree with the others, the point is the easy part of the brisket cook.

What do you like to inject with?

Tinyfish · October 2015

When I inject I use some beef broth, worcestershire sauce, garlic powder, onion powder and some of the rub I used. Bring to boil and summer a few minutes cool down and inject.

Brisket... to split or not to split

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