Originally Posted by Flytyer
So I'm wondering when to seperate the point from the flat. This will be the first time I do a whole packer and I'm not really sure how to proceed. Can't friggen wait!!! [smilie=rlp_smilie_242.gif]
As usual, thanks for all your help - seriously, you have really been kind and generous with your knowledge!
I like to remove the point before cooking, others like to leave it on for the entire cook or remove it when foiling if they foil. Since this is your first packer I would recommend leaving the point on at least in the beginning. It will be very easy and pretty much self explanatory where to cut once the brisket has cooked down and rendered. If you plan on foiling, remove the point when the flat reads between 160-165*, wrap the flat but leave the point unfoiled. Pull the flat when it hits between 190-195* or when a temp probe goes in and out with little resistance. Let the flat rest wrapped in towels and in a dry cooler for a minimum of one hour, several hours is better. Let the point cook at least another three hours or so after you pull the flat off. It has a lot of fat that needs to render. When the point hits 200*, pull it and cube it up and toss and reheat in some BBQ sauce.