@@jaredsacchieri1208I've done that to a whole turkey. I do a simple 12 hour brown sugar salt brine. After I season the skin, I add butter under the skin. 225 on my weber smoker 1 hour per lb, or till I get to 160°F reading😁👍👍 Make your own mayo😁
I started doing this about a year ago. Everyone always wants the point end, and I was left with flat. Now I use that flat for burger, or pastrami. Best of all worlds in my opinion.
Bradley, you have just started a new craze. Slowly but surely we’ll start to see similar videos like this roll on out and dudes across the land will be wanting to cook up just the fatty. Well done, sir. Looked fantaste’tic.
Love separating the point. But if you're gonna say you're making burnt ends need to go all the way. Chef Tom showed this a couple years ago already. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Wacn_3WR-b0.html
Way back when I started doing brisket I had an upright electric smoker and I always separated the flat and point because it was the only way to get a good render for me-I’m interested in trying this on one of my offsets
So temp do you go off of when your flat is 200 degrees but your point is 180 degrees after a 12 hour smoke. Do you wait for the point to reach 201? Will that dry out the flat?
The one butcher shop I cut at would get whole packers in and since the clientele was on the wealthy side and didn’t know how to cook or what good food is, they would ask for first cut (flats) only so I’d have extra points laying around and I’d bring them home and smoke them. Always good and they cook faster which is even better haha
I feel a Brisket point end getting put on the chub box coming up next. Cooked some Pork steaks over the coals with a loving mop sauce. Through a Tritip in too and cooked with same method. Both were amazing so I say why not Brisket point too…
You should have cooked the lean end too so we could’ve got a comparison. I typically see the lean portion for sale at all the grocery stores so that would’ve been great info. None the less, this was an awesome idea👍🏼❤️
Did my first brisket this weekend on a small offset and it was a resounding success. Thank you for all the information you put out Bradley, I never could have had such a good first attempt without the content you put up!
My local supermarket selles the point and flat separately so been doing these for the last couple of years. Super fun to experiment with and not so many leftovers for my small family compared to a full brisket.
The only difference should be timing though? That being said, I feel like the flat is perfect for pastrami/corned beef. The salt really locks in the moisture.
This video was a game changer for me. I've been wanting to try brisket for a while, but couldn't justify making that much meat at once. Tried this over the weekend and got a good brisket and have hamburger meat ground up for this week. Whole new world here.
Hey Bradley I don't know how much you read the comments but I have an idea that I think you might be able to figure out. One of my favorite Mexican treats is a pork tamale with red chili sauce. Of course you could smoke the pork for the filling but I'd love to see if there was a way to add some smoke flavor to the masa as well. Seems like something that is right up your alley..
I add smoke to my tamal masa by using the tallow I rendered from a brisket or pork shoulder I previously smoked. Depending if I’m making beef or pork tamales is the tallow I use. Hope this helps
My HEB up in pflugerville sells the point only, and the flats only, but they dont separate it correctly, they just cut the brisket in half. And they charge more per pound for it!
I have done this but, i literally just chop the whole brisket in half and include some of the flat just to make it take longer so i get a nice bark. No wrap at all. Right at 9 hours with one so far and it looks amazing.
Awesome post👍👍, I'm glad you utilized that kewl looking smoker. That is one badass brisket, well done. I entered into a small bbq competition last week and finished 2nd. The Real PitMaster tried my food, told me that my brisket and pulled pork along with the sauce beat his, and said these folk they perfer no heat. He took my recipe for my BBQ sauce which was pretty awesome👍👍
Pro tip,a cool HEB butcher will sell you just the point. Take the brisket you want back up to the counter and they will separate the point and repackage it for you.
@@SOLDOZER I’m sure you’re a bbq god and obviously a complete Hardass by that comment.. of course separating the two muscles is easy.. but not everyone wants to grind their own flat and make homemade sausage or burgers with it. Some people make brisket on a Weber kettle and can’t fit a whole brisket on their pit. And if you’re cooking for yourself or just a few people, you may not want to cook an entire 18lb brisket and some people just may want to save money on buying 1/2 a brisket..
I’ve done this a few times but luckily the Tom Thumb near me in Dallas sells the point and the flat separately. It’s only choice, but it’s nice to just buy a point when I want to do a cook like this.
No hate, just feedback. But as a butcher I found it a bit unusual you would trim the whole brisket, square it up, round the counters, trim the fat & then seperate the point & the flat. You may have trimmed more meat than you needed to & it’s double handling when you have to go back and re trim it. Otherwise fantastic method & I predict it’s going to take the internet by storm!
Why not always separate the muscles and cook them at the same time, but separate? More burnt ends all around, no stall for either cut. Just gotta make two foil boats and keep track of two different cooks, but the lean will just be pulled a few hours sooner, right?
I did the same cook for Memorial Day. I cooked the flat along with the point for maximum bark. Took of too much fat cap. A mistake I will not soon repeat.
Amazing...Of course, you could cook the separated flat at the same time , but pull it out sooner as determined by your trusty temp sensor. You can then feed the flat to your less favorite inlaws and eat the good stuff yourself. 😁
what do butchers do with points when they produce the brisket flats? seems like it'd be easy to package up the second half of the brisket if people demand it
