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?

3 comments

3 Comments

jordanh3114d ago

Next time, try wrapping just the point when the flat hits temp.

barbaraw1613d 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.

ericgonzalez7d 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.