Advice on Brisket

[Mani]

Morning all.

Brisket isn't a hugely popular cut in the UK, but I'm a complete convert.  After going through the various advice on here, I did the following;

Trim the fat to .75cm, made a rub and applied the night before.  following morning, I set the smoker to 225, smoked for 4 hours (a mixture of apple and hickory) till the I.T got to 165, took it out, wrapped in foil with a splash of orange juice, then back in till the I.T got to 185, took it out to rest in a cool box for two hours.  I loved the results.

My question is this;

Brisket isn't available from that many places, so I order it from the butcher.  It comes with the flat and point...  How should I cook with them both together (Point and flat)?  Cook the flat to the above temps, remove the flat and carry on cooking the point to 185?

[TomW]

Cook the flat to the above temps, remove the flat and carry on cooking the point to 185?

That is what I do.  The point and some of the fat from between the flat and the point back in to cook longer....then straight to chopped brisket sandwiches.

Tom

[Mani]

Cheers Tom.