Flat or Point?

[RevolverGuy]

Smoking a brisket tomorrow for family and need to go pick one.

I find whole packers troublesome because some are too big for my smoker, and smoking till the point reaches 195-200 leaves the flat dry,

I like the juicy point myself, but what would be better to serve family?

 

[Havok1]

I serve both. Are you resting it long enough? You could also spray some apple juice on it throughout the cook.

 

[toddnjoyce]

This is a case of whatever you decide. If you don’t know whether your family likes moist or lean, can’t help with that.

 

[baboon]

Buy a whole packer and separate the point from the flat. That way it should fit or smoke you choice and use the other for something else. I like the point for soups $ stews. There is always the option of having one to grind for ground beef.

 

[RevolverGuy]

I serve both. Are you resting it long enough? You could also spray some apple juice on it throughout the cook.

Yes, and I spray with vinegar every 2 hours.

 

[BigRed]

Both!

 

[Havok1]

Yes, and I spray with vinegar every 2 hours.

Gotcha. I haven’t used vinegar before so I don’t know how that works.

 

[BigRed]

Both!

ETA: Seperate them before smoking as mentioned above. It works well in getting the meat to fit on the smoker. It also makes trimming easier. You can run separate temp probes on both pieces to get to the target internal temp on both.

A buddy does this frequently. Sometimes he will even halve the separated point and flat in order to vac pack half of a brisket when he is not wanting to eat brisket for a week!

It works well.

 

[Axxe55]

Smoking a brisket tomorrow for family and need to go pick one.

I find whole packers troublesome because some are too big for my smoker, and smoking till the point reaches 195-200 leaves the flat dry,

I like the juicy point myself, but what would be better to serve family?

the flat should have more fat content whichis what you want for moisterbrisket!

 

[baboon]

the flat should have more fat content whichis what you want for moisterbrisket!

The flat is actually the leaner of the two.

 

[TheDan]

The point gets a basic rub. The flat gets brined for smoked pastrami.