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Finally got the hang of brisket point vs flat separation
After 5 or 6 briskets where the point came out dry, I tried separating them at the 150 degree stall and wrapping each piece different. Cooked one up last Saturday in my backyard in Austin and the point had that perfect fat render like I see on the BBQ pitmasters shows. Anyone else find that separating early makes that big a difference?
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gray_gibson5d ago
Wait until the bark sets before you separate them or youll lose crust.
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linda_mason825d ago
Tbh @gray_gibson I ruined one last month trying to separate too early and it fell apart like pulled pork.
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