That day my brisket came out perfect and I knew I had it all wrong

I been doing brisket for 8 years. Trim, rub, smoke at 225, wrap at 160. Standard stuff. Then last month I cooked for a buddy's birthday in Austin. Hit 203 internal and pulled it. Rested 2 hours. When I sliced into the flat it was dry as dust. But the point was amazing. Juicy, tender, perfect. My buddy's dad who runs a BBQ food truck watched me slice. He said you gotta separate the point from the flat before you wrap. Different thicknesses need different cook times. I tried it next weekend in my backyard. Cooked the flat to 203 but pulled the point at 198. Best brisket I ever made. Flat was moist. Point was melt in your mouth. 8 years of dry flats for nothing. Anyone else find out late that they been cooking two different cuts as one whole piece?

2 comments

2 Comments

maxm6321d ago

I tried separating them too after a buddy gave me the same tip and it was a game changer.

daniel51120d ago

Happens everywhere, right? You think you know a recipe or a tool or whatever, then someone shows you one trick and you realize you've been making it harder on yourself for years.