Separate Brisket Point and Flat

A whole packer brisket is made up of two muscles: the lean flat and the fattier point. You can smoke it whole or separate the point and flat before seasoning.

This tutorial is part of my Ultimate Brisket Guide and shows you exactly how I separate the two muscles so you can control doneness, shaping and trimming.

This article walks you through the separation process and a light trim that’s perfect for backyard cooks. If you’re cooking for a BBQ competition, check out my competition brisket trimming guides.

Quick Answer
Find the natural fat seam between the flat and point. Score that seam, then gently slice through the fat while lifting the flat until the two muscles separate. Finish with a light trim and you’re ready to season and smoke.

Why you should separate the brisket flat from the point

A whole packer brisket is made up of the flat muscle and the point muscle. The flat cut is a leaner piece of beef; whereas the point cut contains a lot more marbling and higher fat content.

While you can cook a brisket whole, it’s acceptable (and my preference) to cook the two different muscles separately. I always separate when I’m smoking a higher-graded brisket.

If you keep the beef brisket together, you run the risk of drying out the brisket flat before you get all of the brisket point marbling to render. To avoid this, pitmasters cook at lower temperatures.

I, on the other hand, like to cook my brisket hot and fast at temperatures ranging from 275-325F degrees, especially when I’m smoking wagyu-grade beef for BBQ competitions.

If you’d like to keep your entire brisket whole, follow this How to Trim a Brisket tutorial. Otherwise, follow along as I show you how to separate the brisket flat from the point.

PRO TIP: This article walks you through the separation process all the way to a competition brisket trim. If you're smoking a brisket in your backyard, you don't have to be as aggressive on the trim. I'll explain the stopping point in the steps below. 

Video: Separating the flat from the point

• Knife Sharpener: Before you start trimming your brisket, sharpen your knives. I use an F. Dick Rapid Steel Action knife sharpener. I learned about it from my buddy Richard Fergola, a world-champion pitmaster.
• Butcher’s Knife: For me, the best knife for trimming brisket is my Cutco Butcher’s Knife. The arched, pointed blade allows me the dexterity to work with the meat, and it’s hefty enough to handle the big chunks of fat.
• Boning or Fillet Knife: For my secondary knife, I use the Cutco Boning Knife. This knife allows me to do the more detailed trimming like removing the membrane from the flat.
• Large Cutting Board: Make sure you have a cutting board that is large enough to handle a brisket. One that is 16 x 20 inches usually works. I use disposable cutting boards that have a grid pattern on them. The grid includes a center square that represents the size of a competition turn-in-box.
• Pan or Bowl: Finally, you’ll need a sheet pan or a couple of bowls where you’ll place your trimmings.
• Scissors: If you’re trimming a competition brisket, you’ll want a good pair of scissors to trim the edges.

There is a fat seam that runs between the flat and point muscles. Use your knife to score the fat seam. That is your guide for the separation.

Follow that guide gently with your knife. Continue slicing between the two muscles trying to stay within the fat. If you start to expose red meat, slow down and adjust as needed.

It helps if you lift the flat portion with your non-cutting hand while slicing with the other.

You want to avoid cutting into the flat muscle, so do your best to keep your knife closer to the point. If some of the point muscle ends up on the flat side, that’s okay.

Congratulations. You have successfully separated the point from the flat.

If you will be smoking this brisket in your backyard, remove the bottom fat layer from each muscle so that it’s only 1/4 inch thick.

Remove the silver skin from the flat muscle and remove the excess hard fat from the top of the point muscle.

There is no need to trim any more aggressively than this. If, however, you’re smoking brisket for a BBQ competition, check out my competition guides: Trimming a Brisket Flat for Competition BBQ and Trimming a Brisket Point for Competition BBQ.

Now you’re ready to smoke your brisket. You can follow my No-Fail Way to Make Smoked Brisket, which is a slow and low method or my Hot and Fast Brisket cooking process.

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