Tomorrows dinner, Question?

Lit

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?

TXTriker

Lit, I want to know the answer to this also.

Fidel

You can do it either way, I don't think you'd notice the difference between either way. I normally separate the point from the flat and immediately put the point back on.

I've even cubed the point and cooked it up as burnt ends the next day. Burnt ends are always good.

Cactus Doug

I don't think it matters which way you do it. I tend to separate the point and put the flat wrapped up in a cooler. While the flat rests in the cooler you can cook up some burnt ends. Don't know why I do this, just always have done it that way.