Fairly new to smoking briskets, but the brisket my buddy bought is too big for the rack on my smoker.

I've got 4 racks so I'm considering separating the point from the flat and cooking it in two racks.

Has anyone tried separating it, and what's the best way to go about prepping and cooking them?

Thanks

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Posted by nateslu1

Mr. Belvedere Fan Club

Member since Apr 2012

6879 posts

Posted on 9/7/17 at 9:55 pm to Ash Williams

This dude does a descent job demonstrating the technique

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Posted by golfntiger32

Ohio

Member since Oct 2013

12486 posts

Posted on 9/7/17 at 10:56 pm to nateslu1

It can be done, but I would not suggest it, most people need the point on top of the flat to keep it moist.

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Posted by tiger rag 93

KCMO

Member since Oct 2007

2745 posts

Posted on 9/8/17 at 6:16 am to Ash Williams

I tried it in the spring. Was a complete failure. Both pieces ended up dry.

It can be done, just is tough.

This post was edited on 9/8/17 at 6:17 am

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Posted by convertedtiger

Baton Rouge

Member since Aug 2010

2787 posts

Posted on 9/8/17 at 7:00 am to Ash Williams

I usually only separate them after they are done. I cut the point up for burnt ends, lather them with goodness, and pop them back in the smoker. Meat candy!

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Posted by TexasTiger

Katy TX

Member since Sep 2003

5334 posts

Posted on 9/8/17 at 7:02 am to Ash Williams

How to CookBBQ right on Youtube just made a video about doing this. His way seems to be the best I have seen for keeping the separate pieces from drying out.

Seperating Brisket Cook

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