I tend to smoke ribs and this is my first time smoking beef brisket. Now I know why I never like brisket at restaurants— they were dry! So for my first try with the brisket, I separated the 2 muscles and only smoked the point. It was heavenly! Took me 10hr including the rest. What is the difference in smoking the full brisket vs. Smoking the 2 muscles separated? Is the time taken required shorter? Any pros/cons?
Thank you.
by petersenlai
2 Comments
Been wondering the same thing. It seems like two different cuts that need to be treated as such. That said, never tried.
Smoking a whole packer will take much longer. Like 18-22 hour total time.
Many will smoke the whole packer until it’s time to wrap for the stall. Then separate the point and cube it for burnt ends. The point tends to be fattier and can be off putting for slicing. But renders oh so deliciously in a Dr Pepper BBQ sauce.