Quote Originally Posted by vossman View Post
Here's about a third of the brisket I smoked today. I did buy a whole brisket and separated the flat and point while trimming. I like it better ,more bark and I was able to take the point off cause it was done before the flat.
That looks awesome. great smoke ring, and looks like the fat melted out of there perfectly. My last one I did with point and flat still attached, and the point was a little overdone. Still tasty, but not as moist as it could have been.