Flat vs Point

Discussion in 'Beef' started by catiecooks, Aug 18, 2017.

  1. I purchased a 14 pound whole brisket from Costco and would like to divide the point from the flat. Which one should I use for pastrami and which one should I use for brisket? I might add that this will be my first smoked brisket. Thank you!!
    Last edited: Aug 18, 2017
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I smoke brisket points all the time.  They are the pork butt of beef, so forgiving and just about impossible to screw up due to all the fat.   

    If it was me, I'd make pastrami out of the flat and smoke the point.  That said, I've never cured beef, so take that with a grain of pink salt.  I'm sure one of the pastrami guys will be along shortly with a better recommendation.

    Have fun with the briskie!

  3. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    I just bought one today. 12.75 lbs. I'm gonna separate the 2 pieces and just put the point in the freezer and smoke the flat Sunday.. no pastrami. 😬
  4. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Well most BBQ brisket that is served is from the flat. The point is usually cut up into burnt ends but it also makes an excellent, marbly pastrami. I would recommend trimming most of the visual fat from the point before corning/curing. 

    Somebody made a neat how-to-do for separating the two.... Hmmm where is it, let me see.. 

    Here it is


    One I did a while back. I forgot to follow up with the pastrami..


    Good luck with your brisky and please do post up some pics..

    Welcome to the SMF!
    Last edited: Aug 18, 2017
  5. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Last edited: Aug 18, 2017
  6. Thanks!! I did my best to separate the flat from the tip per the pictures. I've seasoned up the flat and will throw it in my MES tomorrow, fingers crossed!!!!!! Any other tips will be greatly appreciated! I plan to cook it at 230 til it gets to 165 and then foil to 190. Sound about right?
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sounds like a plan. You may like to serve the meat Au Jus just in case it's a little dry...JJ

    Smokey Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour or more,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want. 

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour or so, before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

    NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
  8. I'm definitely going to try this!! It sounds amazing![ATTACHMENT=3437]IMG_20170819_094547819.jpg (3,402k. jpg file)[/ATTACHMENT]
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

  10. So, I smoked it until it reached 165 at 230, then pulled it and foiled it. It's now at 193, but it's only been 8 hrs total cooking time. I'm worried it won't be tender. Should I wrap it and put it in a cooler for a couple hrs? I'm not using it until tomorrow so a couple more hrs won't matter. By the way, I'm trying your recipe for a key Au Jus, Chef Jimmy!
  11. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Poke a thermometer probe through it in a couple spots. The probe or a skewer should go right through it easy like butter.. then you could open the foil for a few minutes on the counter letting it rest . Then rewrap it after the temp drops a few degrees. Put it away in cooler with towels under and over to hold.
    Last edited: Aug 19, 2017
  12. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Hope it's good 😬
  13. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Try to probe it with a skewer or a toothpick right through your foil. If it goes in nice and easily, it's done and can be pulled off. It will continue to cook after being removed from the smoker.

    How do you plan to re-heat it tomorrow?
  14. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    He beat me to it..

    I don't think it will hold over night in a cooler though. 
  15. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Stuff cooked low and slow really doesn't need to rest a bunch. 15, 20 minutes.. it's not same as a piece of meat cooked in a 350 or higher oven. They need longer rest.
    Last edited: Aug 19, 2017
  16. Hoping to refrigerate it and pull it out for about 30 min still wrapped. Then I thought I would try heating it up in a very slow oven just to take off the chill. Thoughts? I'm just not the kind of person who gets up at 6:00 am after a long work week.........especially since this is my first brisket. Any pork or chicken I've smoked has been wonderful, just new to the briskets and have heard they can be very temperamental
  17. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I think a slow re-heat in the oven while foiled will work. I wouldn't go over 300 with the oven temp.
  18. Well, I believe I've determined that the thermometer I'm using is faulty. I rummaged around and found another one that registered almost 10 degrees different! Of course, now I'm worried that I pulled it and wrapped it too soon. It's back in the smoker now at 225 wrapped. I'm going to use the other thermometer and take a hammer to the one I was using. Live and learn!!
  19. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Did you give it a probe test? Was it tender? Briskets are usually done anywhere from 195 to 205 degrees but temperature is not a good indication for being done. You really need to go by texture. If you go to long, it will start to pull like pork but it will be really dry. You need to stop the cooking when the connective tissues beak down allowing for a fork, skewer or the like to gently penetrate the flat.
  20. I did open it up and it was still extremely moist, quite a bit of juice in the foil. When I probed it, I had just a tad of resistance. I'm pulling it out now and wrapping it for the cooler. I'll let y'all know how it turns out. You have no idea how helpful all of you have been!!! Thank you all sooooo much 😚

Share This Page