Brisket point vs flat separation myth?

I keep hearing people say you gotta separate the point and flat before smoking. But I found something at the 2023 American Royal meat science symposium that said keeping them together actually retains 15% more moisture. I tried it on my last 3 briskets from Creekstone Farms. Came out way juicier. Anyone else ditch the separation rule?

3 comments

3 Comments

kim_davis22d ago

Yeah that's the thing, I've had flats dry out on me too when I kept them whole. Pulling the flat earlier and wrapping the point separate just makes more sense for even cooking. I'd rather lose a little moisture on paper than have half the brisket be tough.

ruby_bell4722d ago

That study from the American Royal is interesting but I think it misses the real issue. I used to keep my briskets whole until I had a few flat ends come out dry and the point was greasy. Separating them lets me wrap the point later and pull the flat earlier since they cook at different speeds. The 15% moisture number sounds good on paper but if the flat is undercooked and the point is overdone that extra moisture doesn't save the texture. I've been doing separation for about 2 years now and my flats come out much better because I can monitor them closely. Keep the fat cap thick and you won't lose all that much moisture anyway.

wesley63922d ago

I tried keeping mine whole after that study too. My point came out perfect but the flat was borderline tough. Separating's just easier to dial in.