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Tomorrows dinner, Question?

Lit
Lit Posts: 9,053
edited November -1 in EggHead Forum
Just put my brisket on for tomorrows dinner. Last time I made burnt tips I seperated the flat and tip when I took it off at 190 or so and then wrapped the flat and put it in a cooler. Then I cubed the tip and threw my CI skillet on the egg and blackened the tips. The tips came out great that way but I have seen several posts recently where people don't seperate the tip until it has been pulled from the cooler. Does it make a big difference waiting to seperate? How do you guys do it?
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