Brisket question

Skrullb

I picked up an 18 pound prime brisket from Costco today and will be doing my first full packer this weekend. I’ve watched and read all advice I could, but have 1 question. When the cook is done and you want to make burnt ends, do you FTC the point to rest, or cube it right up?

The Cen-Tex Smoker

you would separate the point, cube it up  and throw it right back on and FTC  the flat 

Skrullb

The Cen-Tex Smoker said:

you would separate the point, cube it up  and throw it right back on and FTC  the flat 

Thank you, sir!

lousubcap

You got words from a well-earned Central Texas Brisket God-that said, I would strongly suggest you enjoy the point for the delicisousness that it is.  Just sacrifice no more than 1/2 of the point to the burnt ends cook.  After the taste comparison you may see the light. 

But in the end game, it's your protein so enjoy however you wish.  FWIW-

Skrullb

lousubcap said:

You got words from a well-earned Central Texas Brisket God-that said, I would strongly suggest you enjoy the point for the delicisousness that it is.  Just sacrifice no more than 1/2 of the point to the burnt ends cook.  After the taste comparison you may see the light. 

But in the end game, it's your protein so enjoy however you wish.  FWIW-

I agree and thank you. I Iove making burnt ends from chuckies, and pork belly but wasn’t sure if I was gonna mess with that on my first brisket. 

Philly35

Just remember one thing... keep it simple stupid. Most folks overthink brisket when it really is quite simple. Throw it on the smoker and start checking for tenderness at 190°. You don’t need to foil unless your in a time crunch. It really is an easy piece of meat.