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Brisket point vs flat, I had it wrong for 15 years until last Saturday
I've been trimming briskets for decades and always separated the point from the flat before smoking, thinking it cooked more evenly that way. Last Saturday at the shop in Tulsa, a customer asked me to keep it whole and trust the process, so I did, and honestly the juiciness difference was night and day. Has anyone else tried cooking them together and seen a real texture change, or am I just late to this party?
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mary_martin221mo ago
And once you keep them together, the flat basically bastes itself the whole cook. I did the same thing last month after fighting with separated pieces for years, and the flat came out way more tender without drying out on the edges. Plus you get that nice fat cap melting down between the two muscles, which keeps everything moist even if you overshoot your temp a little. It’s like the whole brisket works together instead of you doing all the work.
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