In southern US BBQ, Why are Briskets not cut to smoke the flat and point segments separately instead of as a whole brisket?
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The two pieces are often separated, especially for a competition brisket. But since the cutting is an extra and rather labor intensive step, a fair number of people will leave them together.
You can find them sold separately, I have a point end in my freezer currently. People will smoke a brisket whole to retain moisture or that’s just how they learned to do it. Plus it doesn’t require knife skills to cut them apart which can be tricky.
Where I’m at we end up separating them anyway and continuing to cook the point.
I honestly don’t know the answer to this question. I started seperating the point and the flat about 6 months ago and I will never go back. I see literally no reason to do otherwise. Both cuts turn out better, it’s faster, you have more options.
EDIT: And, more surface area for bark
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