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Brisket


deck
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Hello all,  I have a question for you all. I have been given a whole packer. Here is the catch. Its cut into thirds. I'm not to thrilled about it. One piece is most if not all of the flat that is not connected to the point. The other pieces are a mix of point, flat, and fat. So can I cook the flat part by its self? And the point, flat as one piece. I think if I trim the point from the flat I wont have much of either. Anyone have any suggestions on how to go about smoking them? I was going to rub them down with s&p. One temp probe in each to monitor and hope for the best.

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36 minutes ago, deck said:

So can I cook the flat part by its self?

 

Yep.  There are a zillion recipes on the Internet.  Just do an Internet search on brisket flat.   Pick the one you like best.

 

I'd smoke the other two pieces that are point and flat in the same way I'd smoke a whole packer.

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1 hour ago, deck said:

Hello all,  I have a question for you all. I have been given a whole packer. Here is the catch. Its cut into thirds. I'm not to thrilled about it. One piece is most if not all of the flat that is not connected to the point. The other pieces are a mix of point, flat, and fat. So can I cook the flat part by its self? And the point, flat as one piece. I think if I trim the point from the flat I wont have much of either. Anyone have any suggestions on how to go about smoking them? I was going to rub them down with s&p. One temp probe in each to monitor and hope for the best.

I have seen many people who prefer to separate the Point and the Flat prior to cooking (although I am not one of them), so I think you are fine and your plans sounds good to me.  I am sort of "Aaron Franklin" kind of brisket guy (Texas style) which is simply salt and peper, but like @pmillen said, find a recipe online that suits you and run with it.

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I am FAR from a BBQ expert, let alone a brisket expert, but the last brisket I made (granted not a packer) I separated the flat and point merely because the time prior one portion was overdone when the other finally reached 203 degrees. I wanted to get them both cooked to same temp and pull if off if one reached it before the other. Turned out very good IMO.

 

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Just rub it all and slap it all in the Kamado.  14 hours at 200-225deg until internal of one piece .is 190 deg.  Then pull the pieces as they reach 200, foil wrap and put in the cooler(not fridge:)).  I would only trim the very hard fat and as little as possible.  Put a drip pan underneath to catch the fat.

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