Should you separate the point and flat muscles of your brisket and smoke them separately? Steve Gow from @SmokeTrailsBBQ tests it out by smoking a separated brisket and whole brisket on his Oklahoma Joe’s Tahoma Auto Feed Charcoal Smoker and compares the results.
Separated Point and Flat Brisket on the Tahoma
@smoketrailsbbq
TOTAL SERVINGS: 16
PREP TIME: 30 mins
COOK TIME: 12 hours
INGREDIENTS
One 12-15 lb brisket
Your favorite Oklahoma Joe’s rub
THE COOK (12 hours)
Separate point from flat and trim brisket
Season brisket with rub
Start smoker and set to 225 degrees
Place brisket on top rack of smoker with water pans underneath and smoke for 9 hours overnight
9 hours later when brisket pieces reach 165 degrees, wrap individually in foil with half cup clarified butter, lard or beef tallow.
Smoke at 275 degrees for 2-3 hours until briskets reach around 205 degrees and probe tender
Rest for 2 hours and slice
WHAT SMOKER/GRILL WAS USED: Tahoma Auto Feed Charcoal Smoker