Stampede Brisket Question

[grillmeister]

Good evening. When trimming my brisket tonight after getting all the hard fat off the point and flat have completely separated. It’s a wagyu from snake river so tons of good fat and marbling but I was wondering how I should go about smoking this bad boy now? Do I put both pieces on and still try to get to that 200 temp and treat them as two separate briskets? Thanks!

 

[pungo]

I usually cook a full packer as one piece, though I've purposely separated the point from the flat and cooked them as 2 pieces of meat, then made burnt ends out of the point. Comes out awesome whole or separated.

 

[Bytor]

I have only smoked Brisket a hand full of times. My best one was my last cook where I separated them. Now, you definitely don't have to do that to have a great Brisket, that just worked for me. Malcom Reed has a great burnt ends YT video that I mostly followed. Cooked both pieces to probe tender, rather than temp. The flat was done first, so I wrapped and worked on the burnt ends. Both turned out great.

 

[Maule Guy]

Good evening. When trimming my brisket tonight after getting all the hard fat off the point and flat have completely separated. It’s a wagyu from snake river so tons of good fat and marbling but I was wondering how I should go about smoking this bad boy now? Do I put both pieces on and still try to get to that 200 temp and treat them as two separate briskets? Thanks!

This is a good starting point: https://www.smokedbbqsource.com/smoking-your-first-brisket/

Aaron Franklin knows a bit about brisket and the trimming instructions were especially a great help.