Splitting the flat and point

[Scott P]

I smoke the whole packer and when the flat is probe tender, I pull it off and split the point and flat. The flat gets wrapped in foil and a beach towel before being put into my old cooler. The point gets cut into cubes for burnt ends and put back on the smoker for a couple hours. My question revolves around juice loss. How much of that precious juice do I lose by splitting it right away? I would think it would be small since there is a dividing line of fat there and not meat, but meat and grain is exposed on the flat.

[bsooner75]

Very interested in this post. I've been wondering the same thing.

[Okie Sawbones]

I've done it both ways, split off the point before resting, and split off the point after resting. I honestly can't tell a difference, so I do the latter most of the time. I let the flat rest while I cut the point into cubes, shake some more rub on them, then back on the smoker for 15-30 minutes. Meanwhile I slice the brisket and serve all at once.

[BluDawg]

Your chunin up the wrong 1/2