Took 6 tries to get brisket flat right on my Kamado Joe

I kept pulling the flat at 203 and it was always dry as dust. Then a buddy from Austin told me to separate point from flat at 165 and wrap only the flat in butcher paper while the point stays out. Did a 12 pounder at 250 for 9 hours total and the flat finally sliced like butter. Anyone else split their cuts mid-cook or just ride the whole packer to the end?

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fionaa3524d ago

Man that dry flat struggle is real, I feel your pain lol. Separating at 165 makes so much sense though, the point can take the extra heat while the flat stays protected. Gonna try that next weekend on my 14 pounder, thanks for sharing the method.