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Brisket question

dweebs0rdweebs0r Posts: 516
Since I cant get my brisket thread to post for some reason, I will post a question.  I cooked a 11.5 lb packer brisket last night at 250 dome (265 grid).  Pulled it off this morning with an IT of about 203.  Probe went in and out like butter.  I foiled and wrapped this and have it resting in a cooler.

When should I separate the point and flat?  How do I prepare the "burnt ends"?


-Jody Newell (LBGE & a mini BGE!)
Location:  Munford, TN  Homepage:  Shadow photo shadow.gif

Comments

  • cazzycazzy Posts: 9,056
    edited May 2013
    I have never done burnt ends since I love the point as is. If you want to do them, separate the point and cube it up. Then, hit all the cubes with rub and your favorite sauce. Toss back em back on the egg. Time and temp...I don't know, but someone will chime in on that.

    Just a hack that makes some $hitty BBQ....
  • dweebs0rdweebs0r Posts: 516
    This is my first packer.  I have cooked a flat before and wasnt happy with the results.  I havent been able to find these at my local butcher shops.  Found this baby sitting on the shelf at Walmart of all places.
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
  • cazzycazzy Posts: 9,056
    If its your first packer, I would suggest to save some of the point (if not all) to enjoy as is. I've cooked numerous packers, and I don't think I can bring myself to making burnt ends out of the point.

    Glad you found one. What time are you planning on serving it?
    Just a hack that makes some $hitty BBQ....
  • chris123stockchris123stock Posts: 664
    I gave burnt ends this weekend, I just cut it off when I pulled it, then cubed it and sauced it. Put it on at 300 or so and cooked them for 2 hrs. Turned out pretty good. Hope this helps.
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