Brisket question

[cinrds]

I have a nice 14lbs whole brisket I am going to cook for Monday.  When you trim your brisket do you separate the point and flat or do you just trim and cook it whole?  I am just wanting to know how others do it, I have done a couple of smaller ones and I just cooked them whole, and they have turned out pretty good.

[FLBentRider]

On a brisket that size, I separate them.

I trim the fat cap down to about 1/2 - 1/4 inch

[pensrock]

I'm doing two for my sister today.
One was whole, I seperated the point from the flat, the other was a real big flat, so I cut a piece off so it would fit the rack. I have two briskets on three racks.
I coated with olive oil and sprinkled with the rub mix.
I made a simple rub of, salt, pepper, granulated garlic, onion powder, ground mustard and some gunpowder seasoning.
Going to get 4 hours of hickory at 220 F.
I'll have to sneek a few bites to taste the rub when finished. Shhhhhh.  ;D

[ghost9mm]

We bought a 15 # yesterday on sale and I have already seperated it, I'll do the point when it is just my wife and I...but if it's for a family gathering we do the whole thing...

[OU812]

I aways separate the point from the flat.

Trim the fat to 1/8" and smoke for 4 hr using Oak, pull the flat when the IT hits 180 F and
PTC (plastic towel cooler) for at least 2 hr.

The point I take to 200 F and PTC 4 hr then pull it just like a pork butt.

Cabnet temp set at 225 F.

I like to taste the beef so all I put on it is salt, pepper, garlic and onion powder.

[cinrds]

Thanks I am going to going to do a mustard smother and cover with a dry rub 24 hours in the fridged wrapped tight then smoke with 4 hrs of Jim Beam.  Once again thank you. 

[Ka Honu]

I'm usually a "humper" - I don't separate them and push the brisket up in the middle to fit the rack.  I think there are some comments on that in one of Pachanga's brisket lessons.