I'm out in Oregon where brisket is tough to find without a pandemic going on, and nearly impossible to find with one happening. I nearly **** my pants when I asked the local butcher shop how much for a brisket and his answer was $10/lb.

A contractor on a project of mine has a few cattle that he runs as a side business/hobby. He told me he'd bring me some briskets that a customer of his wanted as just ground. The problem is the butcher already separated the point and the flat. I've never cooked one like that is there any special precautions I should take? I'm guessing that wrapping will be pretty important to try and reduce it drying out. I normally wrap in pink/peach paper.. should I wrap in foil? I normally smoke mine at 225 until it gets to temp at 200-210. I'm cooking on a kamado joe if it makes a difference.

We have folks with way more expertise on this than me, but I have to do my brisket this way because I have the medium sized kamado and a full one won't fit. I do mine the same with both sides. I would keep your normal method, just understand that one will probably finish faster than the other. Maybe use a temp probe for each cut, if you have that capability. You doing both at the same time, or one then the other a different day?

Depends on how they cut it. I personally would never do it this way, but a lot of competition cookers will separate the flat from the point so they get more even slices to turn in.

It will probably eat just fine, just might cook a good bit faster than a normal packer style brisket.

$10/# damn I guess it can always get worse. I complain at anything above $3.79 for prime.

Just smoke like you normally would. I just did one a month ago when my dad accidentally bought me one instead of a regular packer, turned out fine.

Follow the same process you would with a packer. If you normally use paper, keep using that. Pull when it probes tender. Only difference is cook time will be shorter, that's about it.

Tx-Ag2010 said:

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Depends on how they cut it. I personally would never do it this way, but a lot of competition cookers will separate the flat from the point so they get more even slices to turn in.

It will probably eat just fine, just might cook a good bit faster than a normal packer style brisket.

$10/# damn I guess it can always get worse. I complain at anything above $3.79 for prime.

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My local BBQ guy that I chat with while I eat at his place, weekly, said his wholesale case price on brisket went up $1000 last week and then another 30 cents a pound this week. I wonder how high it will get before all this stupidity is done?

As for OP, last time I did them separate was when I had a smaller pit. I would watch that flat closely so that it doesn't dry out on you. I don't usually use a water pan with beef, when smoking, but you may have to, to keep that flat moist.

Cook as you would normally. It is all about the internal temp. Take off at 195F and let rest wrapped or 203F and rest with no wrap.

I think the only difference in the cook would be to spray more often with a water mist or apple juice...whatever you desire.

And it will be ready sooner as there is not as much mass or fat to render.

Cook as you would normally. It is all about the internal temp. Take off at 195F and let rest wrapped or 203F and rest with no wrap.

I think the only difference in the cook would be to spray more often with a water mist or apple juice...whatever you desire.

And it will be ready sooner as there is not as much mass or fat to render.

I do it all the time. It's just me and wifey. A whole brisket would never get eaten. I usually cut them in half, the last one was 17 lbs or so. I cut in 3rds. Just cook whatever piece you got to temp. All will be fine.

Cure the flat for a week and make pastrami. Smoke the point now as usual.

Find a good bakery for some rye while you wait. And make sauerkraut and find a Russian dressing recipe.

swampstander said:

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I do it all the time. It's just me and wifey. A whole brisket would never get eaten. I usually cut them in half, the last one was 17 lbs or so. I cut in 3rds. Just cook whatever piece you got to temp. All will be fine.

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I respectfully disagree. This sounds like what my dad does. IMHO you should cook the brisket as a whole (if possible), and if you can't eat it all feel free to vacuum seal and reheat.

It could be that I don't want to waste wood/charcoal. I usually cook as much as I can when I fire up my pit so I can offset the cost of the fuel.

Tx-Ag2010 said:

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swampstander said:

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I do it all the time. It's just me and wifey. A whole brisket would never get eaten. I usually cut them in half, the last one was 17 lbs or so. I cut in 3rds. Just cook whatever piece you got to temp. All will be fine.

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I respectfully disagree. This sounds like what my dad does. IMHO you should cook the brisket as a whole (if possible), and if you can't eat it all feel free to vacuum seal and reheat.

It could be that I don't want to waste wood/charcoal. I usually cook as much as I can when I fire up my pit so I can offset the cost of the fuel.

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You don't explain why you disagree except your dad does it and in your opinion it shouldn't be done. I would prefer to cook the whole thing but fresh brisket beats reheated every time. Cook to temp @225 fat down, wrap through the stall, works every time. The flat does not care that the point is 12 inches away in the smoker or 40 feet away in the freezer. When it's done it's done. I had a friend that would cut them long ways which worked fine too. I prefer to cut across where it just starts getting thicker. When the point end is done, I like to separate the point off and put it back on to get it a little crispy. That's eating.

Edit: leftovers should be used for breakfast tacos.

swampstander said:

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Tx-Ag2010 said:

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swampstander said:

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I do it all the time. It's just me and wifey. A whole brisket would never get eaten. I usually cut them in half, the last one was 17 lbs or so. I cut in 3rds. Just cook whatever piece you got to temp. All will be fine.

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I respectfully disagree. This sounds like what my dad does. IMHO you should cook the brisket as a whole (if possible), and if you can't eat it all feel free to vacuum seal and reheat.

It could be that I don't want to waste wood/charcoal. I usually cook as much as I can when I fire up my pit so I can offset the cost of the fuel.

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You don't explain why you disagree except your dad does it and in your opinion it shouldn't be done. I would prefer to cook the whole thing but fresh brisket beats reheated every time. Cook to temp @225 fat down, wrap through the stall, works every time. The flat does not care that the point is 12 inches away in the smoker or 40 feet away in the freezer. When it's done it's done. I had a friend that would cut them long ways which worked fine too. I prefer to cut across where it just starts getting thicker. When the point end is done, I like to separate the point off and put it back on to get it a little crispy. That's eating.

Edit: leftovers should be used for breakfast tacos.

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Apologies if I wasn't clear, I mostly hate on my dads method just because he has an 18" BGE and likes to cook brisket in chunks.. Its mostly geared at him not going for the XL pit that can handle the full brisket. At my stage of life, I cook a good bit of BBQ but I don't have time to cook 3-7# portion of brisket at a time when I need it, so I prefer to cook for a group of friends or cook a whole brisket that will be eaten throughout the week/vacuum sealed.

EDIT: Ive always grown up cooking brisket whole like my grandpa did it.

normaleagle05 said:

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Cure the flat for a week and make pastrami. Smoke the point now as usual.

Find a good bakery for some rye while you wait. And make sauerkraut and find a Russian dressing recipe.

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So, so correct

Thanks guys. I'll give it a shot this weekend and let you know the results.

I'm seriously considering forcing family to ship me some cheap brisket from Texas. Not going to be cheap, but surely cheaper than $10/lb.