Mind if I smoke? 🥩🍖

[Kidwantschickens]

The point is the larger/thicker round end. The flat, well, it's flat. Lol. Watch videos on separating the two. More common to separate after the cook. I've never separated the two before the cook.
The flat and point muscles overlap, but I've see some videos where they just lop 'em in half. I'd definitely dump you boyfriend if he's not into smoking meats. That's definitely grounds for giving him the boot. Just kidding.. or am I...

Below is a pic of a 18lb prime packer. Point is on the left. The bald spot... Well let's just say it's the cooks right to sample...

Oh ya, what are you using for a smoker?

The smoker is why I assumed you separate before cooking. I have a... Smoke vault. So far it has done great but I've done mostly pork loins in it.

(He is into smoked meat so long as someone else smokes it. He just didn't want all the people at his place. He has the property for a party this size, I'm sitting on an acre and a quarter and having a band on a flatbed would probably tick the neighbors off unless they're Janis Joplin style fans, lol. The band I wanted is called "Maybelle's Rage". They're freaking amazing, she sang Bobby McGee at a different event we went to and I about lost it, they're really good, especially for a local band.)

 

[Kidwantschickens]

So how do you wrap just the flat or just the point if you are keeping them together? And it says you're putting one in the cooler to continue the other. I'm lost

 

[mowin]

So how do you wrap just the flat or just the point if you are keeping them together? And it says you're putting one in the cooler to continue the other. I'm lost

I cook them together. I foil the entire packer when temps hit 160° ish. Once the point is probe tender, around 200° ish, I separate, and FTC (foil, towel, cooler) the point, and put wrapped flat back on the pit to continue cooking until it probes the way I like. I've had flats probe nicely at 203 to 207°. However, the higher the temp in the flat, the line between great brisket and overcooked is extremely thin.

The reason I separate is if the point continues to cook, you may not going to be able to make burnt ends or slices because it will pull like pulled pork. It's still excellent, but I like sliced brisket better than pulled brisket.

 

[Kidwantschickens]

I cook them together. I foil the entire packer when temps hit 160° ish. Once the point is probe tender, around 200° ish, I separate, and FTC (foil, towel, cooler) the point, and put wrapped flat back on the pit to continue cooking until it probes the way I like. I've had flats probe nicely at 203 to 207°. However, the higher the temp in the flat, the line between great brisket and overcooked is extremely thin.

The reason I separate is if the point continues to cook, you may not going to be able to make burnt ends or slices because it will pull like pulled pork. It's still excellent, but I like sliced brisket better than pulled brisket.

Thank you so much! You are such an amazing resource! I'm so excited to do this and I will absolutely do my best to remember to take pictures this time!!!;

 

[mdees88]

It's my moms 72nd birthday Monday. Ordered a couple 1.5" thick wagyu ribeyes from snake river farms. I can't wait to reverse sear these bad boys...

 

[mowin]

Never had wayu. I'm convinced it will ruin me from ever eating any other steak. And I can't afford that, lol. These were in a local market for $250.

 

[Chookwagn]

It's my moms 72nd birthday Monday. Ordered a couple 1.5" thick wagyu ribeyes from snake river farms. I can't wait to reverse sear these bad boys...

View attachment 3270835

That looks good. Did you get a pic of the finished product?

 

[mdees88]

That looks good. Did you get a pic of the finished product?

They were great....

 

[WallyG74]

So, Chooks, you asked for buffalo chicken dip recipes the other night. I said I had one somewhere. It was on my phone the whole time. Sorry but here it is:
Buffalo chicken ranch dip
2 blocks cream cheese
2 12.5oz cans chicken
1 cup ranch
3/4 cup hot sauce
2 cups shredded cheddar

I usually just make half. It’s a lot.

 

[Chookwagn]

So, Chooks, you asked for buffalo chicken dip recipes the other night. I said I had one somewhere. It was on my phone the whole time. Sorry but here it is:
Buffalo chicken ranch dip
2 blocks cream cheese
2 12.5oz cans chicken
1 cup ranch
3/4 cup hot sauce
2 cups shredded cheddar

I usually just make half. It’s a lot.

awesome thanks Wally