I got a small 2.5lb brisket point to smoke tomorrow. I took it out of the package and it turns out the point and flat are almost completely separated and the fat that usually is between the two has been trimmed. The package said “market trim”.
Should I go ahead and cut through the the 1/2” of meat that is holding these together and cook them as 2 different pieces, or just leave the point sitting on top of the flat as it normally would be?
Should I go ahead and cut through the the 1/2” of meat that is holding these together and cook them as 2 different pieces, or just leave the point sitting on top of the flat as it normally would be?