British BBQ Society Forums

I bought some brisket today and asked to have it split as I intended to use the point for bbq and make corned beef with the flat.

As it happens, the point is rather small and the flat is absolutely huge, so I think I will barbecue half the flat along with the point.

I've only cooked brisket whole before, any tips for cooking half a flat and a separate point? I figure shorter time will be required, but anything else I should consider?

I plan to use the Texas crutch when the stall hits, with some beef stock I'll make from roasting the ribs from the brisket.

Final question: can the "corn" be used for anything? The ribs have a huge one attached and it seems a shame to throw it in the bin, but what can I use it for?

Bump.... cooking tomorrow, any advice please folks? Reckon this point is only a pound, it really is tiny Gonna have a 6lb cured ham and "some other bits and pieces, small uns" from my friend's freezer.

Does the same vague rule of thumb scale down to these smaller pieces, and I should be looking at 1.5 hours per lb?

When cooking small pieces of brisket (2kg kinda size) i tend to cook at 250f. I'll cook for 6hrs to set the bark and then foil it and cook for another 3-4 hours ish till done.

Grand, thanks Ed. The piece of flat I'm doing is about 3.5kg and the point is about a kilo. Unfortunately I'm low on wood supplies so I can't add food later on, so I'll have to pull the point off in the middle of the night :S

Started at 5am instead, and made it an all day dinner. Going very well![img]http://img.tapatalk.com/d/14/02/09/ypyzeqa6.jpg[/img]

Sent from my C5303 using Tapatalk