First time I split the point and flat prior to a cook. This will be my new recipe. Cook time cut in half and everybody loved it. Here is how I did it.
Injected brisket 24 hrs prior
Split brisket
Trimmed off all fat
Rubbed with black ops
Smoker at 225*
Wrapped flat at 165*
When flat hit 192* I pulled it and point off
Cut up point
Burnt ends into pan with juice from flat and more rub
Ftc flat and burnt ends back in for 2 hrs
