Seperating a brisket
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- Outlaw
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Seperating a brisket
I just got through watching a very informative Youtube video on separating a brisket flat from the point. I don't know how to do a link but its called competition brisket from all things BBQ. Do any of Yall do this? I really would like to try it.
- Rambo
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Re: Seperating a brisket
There's a thick section of hard fat in between the Flat & the Point. I, personally, always trim my briskets and try to get as much of that out as I can WITHOUT separating the Point & the Flat. Some real good cooks here don't trim their briskets at all. It's something you're going to have to tinker with. Experience, time, helps you a lot more than some talking Head on a video or my opinion.
- TwoGuysBBQ
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Re: Seperating a brisket
Are you talking after you cook it? As in separating the point to make burnt ends ?
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Re: Seperating a brisket
I've seen similar videos and I'm considering it for my next brisket. My interest mostly has to do with my smoker, a 30" cabinet Masterbuilt electric (with external pellet smoke box) and the challenge of fitting an entire brisket on a single rack in there. The main arguments I hear in favor is more bark, and you can pull each hunk at its own optimal internal temp.
There's lots of different ways to successful brisket your family and friends love. I'm still trying to dial mine in.
There's lots of different ways to successful brisket your family and friends love. I'm still trying to dial mine in.
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Re: Seperating a brisket
More and more I separate the flat and point. I get more even cooking, better smoke flavors, and a little shorter cooking time. YMMV.
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- bsooner75
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Re: Seperating a brisket
I did one similar to the way Rambo describes. Basically cut out the fat and it was all but separated when I finished. After cooking it I just had to make the final cut to separate. It definitely made it easier to slice not having to guess where to spin it to star cutting the point. Also made burnt ends easy. I’ll definitely do it again, I just have trouble allowing myself enough prep time to do it before I have to throw it on the pit.
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- Rambo
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Re: Seperating a brisket
bsooner75 wrote:I did one similar to the way Rambo describes. Basically cut out the fat and it was all but separated when I finished. After cooking it I just had to make the final cut to separate. It definitely made it easier to slice not having to guess where to spin it to star cutting the point. Also made burnt ends easy. I’ll definitely do it again, I just have trouble allowing myself enough prep time to do it before I have to throw it on the pit.
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I always trim and rub mne the day before cooking. We/re on the same page Sooner
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- Pilgrim
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Re: Seperating a brisket
I’ve been cutting them apart after cooking for about the last six months; I just like the way it slices “separate”.. personal preference, of course, I just start slicing the flat until that line of fat appears, then just run a knife through it and separate the two pieces at that point.
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Re: Seperating a brisket
JustinCouch wrote:I just got through watching a very informative Youtube video on separating a brisket flat from the point. I don't know how to do a link but its called competition brisket from all things BBQ. Do any of Yall do this? I really would like to try it.
This guy is good!
https://www.youtube.com/watch?v=FVOh8430oCs&t=203s
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Re: Seperating a brisket
Okie Sawbones wrote:More and more I separate the flat and point. I get more even cooking, better smoke flavors, and a little shorter cooking time. YMMV.
Those right there are the reasons I want to try it. .
- bsooner75
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Re: Seperating a brisket
Michael0506 wrote:JustinCouch wrote:I just got through watching a very informative Youtube video on separating a brisket flat from the point. I don't know how to do a link but its called competition brisket from all things BBQ. Do any of Yall do this? I really would like to try it.
This guy is good!
https://www.youtube.com/watch?v=FVOh8430oCs&t=203s
I’m a big Malcolm Reid fan. I like his videos and the way explains things in them. Very easy to follow.
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- Chasdev
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Re: Seperating a brisket
Now I'm tempted to turn an entire brisket into burnt ends..to me it would seem that the flat would benefit from that treatment more than the point!
- Swamp Donkeyz BBQ
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Re: Seperating a brisket
I only separate them when I do a KCBS cook.
- CaptJack
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Re: Seperating a brisket
we've always called the seam of fat that attaches the point & flat as the "deckle"
although.. if you look it up they say it's the layer of fat that attaches the flat to the rib cage
oh well.. i'll keep calling it the deckle
I totally agree with separating the point from the flat before the cook
one good reason is the grain of the meat runs 90° to the flat
that way you can carve them across the grain individually
and the fact that they don't really cook at the same rate
although.. if you look it up they say it's the layer of fat that attaches the flat to the rib cage
oh well.. i'll keep calling it the deckle
I totally agree with separating the point from the flat before the cook
one good reason is the grain of the meat runs 90° to the flat
that way you can carve them across the grain individually
and the fact that they don't really cook at the same rate
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