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My brisket flat got super tender but the point stayed tough after a weird overnight cook
Last weekend in Austin, I smoked a 14-pound packer brisket on my offset. I usually wrap in butcher paper, but this time I decided to let it ride unwrapped the whole way to see if I could get a better bark. The stall lasted forever, so I cranked the heat a bit to push through, aiming for 205 internal. After 16 hours, the flat probe slid in like butter, but the point felt tight. I pulled it anyway, rested it for 2 hours, and sure enough, slicing it was a mess. The flat was perfect, but the point was chewy. I think the higher heat and no wrap dried the point out while the flat was protected by more fat. Has anyone else had a cook where two parts of the same cut finished so differently? What's your fix?
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jordanh316mo ago
Next time, try wrapping just the point when the flat hits temp.
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barbaraw166mo ago
That's a solid tip from @jordanh31. Reminds me of the last time I did a brisket, I was so focused on the flat I nearly let the point dry out. Ended up wrapping the whole thing in butcher paper with a little tallow on the point side. The flat was perfect but the point was just okay, not that juicy pull-apart texture you want. Might have to try that separate wrap method next weekend.
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ericgonzalez6mo ago
So you're telling me the secret to good brisket is treating the point and flat like divorced parents who can't share custody? I tried @jordanh31's tip last week and my flat was ready while the point was still being stubborn. Ended up with one piece that sliced like a dream and another that needed a steak knife. It felt like cooking two different animals that just happened to be glued together.
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