Point and flat temperature

[sacha]

Should the point and flat (brisket) be cooked to the same temperature? I have to separate them to fit the smoker. Thanks...Sacha

[tailfeathers]

http://www.susanminor.org/forums/showthread.php?770-Brisket-Too-Large&goto=newpost
I would think this would help you, if you haven't already seperated the point from the flat. I recently did a 19 lb brisket in my Bradley without having to cut it first using this method.

[Ka Honu]

Try to keep them together when smoking - the point insulates the flat and helps keep it from drying out as easily. "Humping" the brisket as described in the link to Pachanga's post works well.

[sacha]

Many thanks 'tailfeathers' and 'Ka Honu", I appreciate your sound advice.