Author Topic: Separating flat and point cook time  (Read 852 times)

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Offline sb2_7

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Separating flat and point cook time
« Reply #-1 on: July 02, 2015, 05:40:12 PM »
Do yall know if I was to separate a brisket flat and point will it cook in half the time as opposed to cooking the whole packer together? It seems in theory that's how it would work but i wondered what yall have found that have done it.
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Offline jjjonz

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Re: Separating flat and point cook time
« on: July 02, 2015, 06:58:25 PM »
It would most likely cook quicker,but I don't think it would cut the time it half.

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Offline sliding_billy

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Re: Separating flat and point cook time
« Reply #1 on: July 02, 2015, 07:03:28 PM »
About 3/4 time for the flat to probe tender vs. keeping the packer in tact in my experience.
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Offline viscera912

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Re: Separating flat and point cook time
« Reply #2 on: July 05, 2015, 12:11:26 AM »
ive done multiple separated cooks vs the packer and imho, the separated is the best way to do it.  ive noticed a 30-40 min quicker time on the cook, however, on all of my cooks i never did the point and flat together.  thus, take my times accordingly.