Brisket Separation Technique

  1. There's been alot of questions about identifying the point and flat then separating the two, so, I figured I'd show my technique..

    Here is a normal packer brisket. This weighs in at about 16 lbs.

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    Here I have outlined the "corn" or "kernel" with a piece of butcher twine.

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    This string shows where the point and the flat meet. The flat is atop right of the string.

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    Again on the other side. Notice the definate line of fat all the way around.

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    I like to remove the corn first.

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    Again, here's the separation line.

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    Cut along the fat from the top towards the bottom. If you start cutting red meat, just shift up or down to get back into the fat.

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    It gets easier as you go. Find where the fat meets the meat and your on your way!

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    Voila! A separated brisket!

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    I like to trim most of the fat from my point. It's purely optional, I just think the meat is marbled enough on it's own.

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    DD Alberta, idahopz, boykjo and 2 others like this.

Comments

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  1. lumbo tim
    Nice to know. What is the best Sausage stuffer I am thinking about buying a 11 #
  2. idahopz
    Nicely documented! I almost always separate point from flat, and have learned from your tutorial.
  3. uncle eddie
    Thanks for putting this together! Points for the effort.
  4. ab canuck
    Great tool for people to use. I like the string outline good idea. Go step by step for people to use.
  5. 5moker
    Great use of string as a teaching tool and perfect photos to go with the explanation.
     
    Thanks P4B!
  6. papabob
    This is really awesome. My first time to this site and if the rest of the articles are like this my wife's honey do list is going to get really long!
  7. larry shuler
    I smoke mine all together after timing most of the fat and score though the fat to hit the meat so my rub hits it.  I put the fat trimmings on top rack above brisket so it drip while smoking and discard when they start getting burned up.  When done and ready to slice, I'll separate the flat with the point.  I use the flat part for sliced brisket.  Then I'll slice the point length wise where the fat line is in between making a lean side and a side that has more fat.  Then I'll chopped up separately and add little sauce to each.  That will make regular chopped brisket sandwiches and lean chopped brisket sandwiches.   P.S.  This past Friday night into Saturday morning, I pulled my first all night smoke. 
  8. bh smokin que
    So if you trim before smoking, can you chunk the point & get burnt ends about the same time as the brisket will be done?
  9. smokinjoe1970
    Very Good Like the simplicity to Your Explanation
  10. kevinsimpson