27
Finally figured out why my brisket was always dry on the flat end
It took me 5 years of BBQ and watching a video from Aaron Franklin to realize I was slicing the whole brisket straight across instead of separating the point from the flat first, has anyone else been doing it wrong this whole time?
3 comments
Log in to join the discussion
Log In3 Comments
the_rose15d ago
Oh come on, separating the point and flat is just extra work for no reason. I've been slicing my briskets whole for 10 years and they come out fine every time. If your flat is dry, you're not cooking it right in the first place. The point is just extra fat that makes the slicing messy. Plus when you keep them together, you get that perfect mix of lean and fatty meat in every bite. Spend your time on getting the cook right instead of fussing with cutting.
7
webb.hannah14d ago
Hard disagree, separating them lets you cook each part perfectly instead of one side drying out.
6
sullivan.quinn14d ago
Respectfully, I mean I get the appeal of keeping it whole, but I've had way better luck splitting them. The flat and point cook at totally different speeds, so by the time the point is perfect, the flat is usually getting dried out. I'll take the extra 30 seconds to separate them honestly, especially since you can cube the point for burnt ends later. To each their own though, whatever works in your pit.
-2