brisket question

[wmn luv me walleye fearme]

Smoking a whole packer cut on saturday. I've made some great ones and some not so great ones over the past year. Here's my question, generally I smoke the whole packer cut together, but the point and the flat are never done at the same time, plus i dont know when i should separate the two and try to make burnt ends. Is it ok to seperate them right off the smoker when they are done? Usually I don't like making any cuts until they rest for an hour or so. Or do I have to wait until it rests, then seperate them, then throw the point back on the smoker? I've tried seperating them before I throw them on the smoker but I've had some bad luck with drying it out when i haven't smoked the brisket in one whole piece (could very well be the chef, but i've had better brisket when i leave it together) Any suggestions?

Thanks

[reinhard1]

the point is always thicker than the flat end. the point has more fat as well. i dont make them that often but when i do the most important thing with a brisket is time and low temperature. make sure you have a waterpan for moisture. and keep the temp. around 225 if pollible. for a whole brisket your looking at around 10 hours give or take. i would let the brisket rest for 3 hours before working on it. i would also mop it occationaly with its juices. i usualy start the brisket fat side up and then turn it over the last half of the proccess. this way doing it whole should be no problem. slow and easy. good luck.

[muskie-mike]

I use the high-heat method on my UDS(ugly drum smoker). Smoke it at 300-350 til it hits 170,wrap in foil and heat to 200,comes out perfect in about 5 hours,smoking just the flat..

[McGurk]

Cook the whole thing 'til it is done, and then separate them. Wrap and "cooler-rest" the flat, and work on the point to make burnt ends. Cut off as much fat as you can, cube it, add more rub and mix it in, and smoke/grill in a dish/pan at around 275-300 deg for another couple of hours. Add more rub and sauce, mix well, and go another hour.

[wmn luv me walleye fearme]

thats exactly what I'm looking for mcgurk. Thanks. The low and slow part is pretty easy with the egg but I wasn't sure when to seperate them out. Looks like he smokes it whole, lets it rest for a half hour, then seperates the point and throws it back on for burnt ends. Burnt ends are yummy, just didnt want to wreck the flat in order to try and get them.

[jeffreyd]

always cook fat side up too. too many people trim off the flat layer before cooking and then it dries out. i always just rub and low heat, however in the past i have marinated overnight in newmans own salad dressing and then cooked. turns out pretty good. I use to cook 3 or 4 a month using various styles, always the whole brisket as i prefer the point end vs the flat. just has more flavor but does require some work to get the fat off prior to serving.