There's been alot of questions about identifying the point and flat and separating the two so I figured I'd show my technique..
Here is a normal packer brisket. This weighs in at about 16 lbs.
Here I have outlined the "corn" with a piece of butcher twine.
This string shows where the point and the flat meet. The flat is atop right of the string.
Again on the other side. Notice the definate line of fat all the way around.
I like to remove the corn first.
Again, here's the separation line.
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.
It gets easier as you go. Find where the fat meets the meat and your on your way!
Voila! A separated brisket!
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.
Here is a normal packer brisket. This weighs in at about 16 lbs.
![748f9c81_095.jpg 748f9c81_095.jpg](https://www.smokingmeatforums.com/data/attachments/514/514351-0f4d170e519859cb42228acced443895.jpg)
Here I have outlined the "corn" with a piece of butcher twine.
![cfb23b26_096.jpg cfb23b26_096.jpg](https://www.smokingmeatforums.com/data/attachments/514/514352-931d6031d59db58435bd88418c3551f3.jpg)
This string shows where the point and the flat meet. The flat is atop right of the string.
![5659b145_097.jpg 5659b145_097.jpg](https://www.smokingmeatforums.com/data/attachments/514/514353-6f652a659860c1f83f227a5cb0713f4a.jpg)
Again on the other side. Notice the definate line of fat all the way around.
![a622ab73_098.jpg a622ab73_098.jpg](https://www.smokingmeatforums.com/data/attachments/514/514354-889d73ade57299e4229966c2cb95a205.jpg)
I like to remove the corn first.
![c49684cb_099.jpg c49684cb_099.jpg](https://www.smokingmeatforums.com/data/attachments/514/514355-957ef97fcdd91e3c64259cf40f427270.jpg)
Again, here's the separation line.
![b5a2e930_100.jpg b5a2e930_100.jpg](https://www.smokingmeatforums.com/data/attachments/514/514356-4e9aeb176267f1a3214e830b86bf7c47.jpg)
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.
![df444d87_101.jpg df444d87_101.jpg](https://www.smokingmeatforums.com/data/attachments/514/514357-b970fb19d7065cc2f402b0d34fb68db2.jpg)
It gets easier as you go. Find where the fat meets the meat and your on your way!
![319092a6_102.jpg 319092a6_102.jpg](https://www.smokingmeatforums.com/data/attachments/514/514358-fe4d16a36f0189450a71513b2eae6574.jpg)
Voila! A separated brisket!
![52dddf7a_103.jpg 52dddf7a_103.jpg](https://www.smokingmeatforums.com/data/attachments/514/514359-5c219f4a5c1bacd626b4aa8a87e7ea7a.jpg)
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.
![65505dda_104.jpg 65505dda_104.jpg](https://www.smokingmeatforums.com/data/attachments/514/514360-e2cbc1fafd377137eda041bf7342acaa.jpg)
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