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Brisket question
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Old Salt
Posts: 28
Doing my first whole (packer) brisket. Have done the flat quite a few times so I have the basics down pretty well. My question is when to remove the point to make burnt ends. Do I remove before foiling and wrapping the flat or after the whole thing has rested? Thankes in advance for any info.
Pat
Pat
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Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
I separate the point once the flat had completed its cook (tested tender and in 190-200 degree range). Place the flat in HDAF to rest and the point back into the egg for a while or chop and add sauces then back into the egg. Jer
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Picture did not attach correctly
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Try this again.....here are my Briskets after 17 hours.....now ready to be wrapped for a few hours
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Nice looking chunck o' cow!!
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