Separating a Flat from the Point

Discussion in 'Beef' started by flash, Dec 31, 2009.

  1. flash

    flash Smoking Guru OTBS Member

    I want to separate the Flat from the Point so that I can smoke my whole Brisket in my GOSM. I use to have a website that provided me with a wonderful tutorial, by photos, on how to achieve this. BUT, I seem to have lost it in a Computer crash. By chance does anyone have it or something similar? No video, as I live out in the country, AKA Booneyville, so NO DSL. [​IMG]
     
  2. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Damm flash, I was hoping thats what this thread was. A good tutorial is just whats needed. Thats something that I still need practice with as my last one, a few days ago looked like it was done with a chainsaw.
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Tried to find a pic I had before that had a line drawn around where the point and flat split but can't seem to find it.
    Guess all I can do is reassure you that it is a lot simpler to separate them than many may think.
    I always trim down the fat cap, you can spot where the flat portion disappears under the fat line that is between the point and flat, near the larger end end of the packer on the top and it sort of wraps around the flat and curves around onto the bottom.
    The fat separating them is so thick you can simply slice with a knife and follow it all the way through taking several swipes with one hand and then pulling the point up and away from the flat at the same time until the disconnect.

    Not sure this really helps but maybe it will spark something from a past time when you separated them.

    Going for burnt ends with the point by any chance? [​IMG]
     
  4. cruizer

    cruizer Smoking Fanatic SMF Premier Member

    Yeah I hear you the vid that used to be here was great. Hope some great person can find that link again.[​IMG]
     
  5. alx

    alx Master of the Pit OTBS Member

  6. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Flash the one you were probably using was from the azbbqa and it seems that the site is no longer up.

    It really isn't that hard. Just follow the line of fat between the flat and point. It's much easier when it's cooked but it can be done prior pretty easily.
     
  7. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Good one ALX, the best tutorial I have seen so far.[​IMG]
     
  8. rivet

    rivet Master of the Pit OTBS Member

  9. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Bookmarked this one too, thanks Rivet[​IMG]
     
  10. pit 4 brains

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

  11. zapper

    zapper Smoking Fanatic OTBS Member

    Great links guys, thanks
     
  12. flash

    flash Smoking Guru OTBS Member

    Yep, that looks like it. Too bad they are only thumbnails [​IMG]
     
  13. flash

    flash Smoking Guru OTBS Member

    Now that's a good one. Looks like the same pics too. [​IMG]
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

  15. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    PC - that's the link I had in my Favorites too, and was disappointed to see that site no longer exists. Lots of other substitutes have popped up through Flash's request! [​IMG]
     
  16. Thanks. I didn't understand the flat-point thing until now. A lot to learn here.

                                             [​IMG]
     
  17. pit 4 brains

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

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