How to Separate Brisket Flat Point - Smoked BBQ Source Choosing your brisket I typically don’t recommend separating the flat from the point on a standard select or choice-grade brisket This process becomes more important when you start working with higher-quality (and more expensive) cuts of meat, like USDA prime grade and Wagyu briskets
Smoking Brisket Flat and Point Separately: Pros and Cons Smoking a whole packer brisket can be a challenge If you opt to separate the flat and the point, the task becomes more manageable In this guide, we’ll go over the pros and cons of smoking brisket flat and point separately
How to Separate Brisket Point and Flat - Barbecue FAQ The brisket point and brisket flat muscles are attached to one another via a seam of intermuscular fat Separating them is as simple as following this seam fat
How to Trim and Separate a Brisket - Learn to Smoke Meat with . . . But Why Separate a Brisket? Separating the brisket flat from the brisket point is completely optional and it's not something that I often do however, these two parts do cook very differently and it's not a bad idea to cook them separately The flat has less fat, more muscle and once it reaches about 200°F (93°C) internally, it's perfectly done