Point: Time or Temp?

omba

Brisket update ...
I pulled the Mighty Chunk at 190 in the flat. The flat is now resting in the cooler ... fat side up and all tucked in nice and snug. I figure another hour is chow time! :-)
I had put the point back on the egg, still at 225. It has been on for less than one hour, and it's already at 205. I had expected to leave it there for 3-4 hours. The goal?
Burnt ends (or whatever that wonderful chopped up sandwich stuff in sauce is called).[p]Anyway ... (finally) ...
Leave the point on to a set temp or just let it smolder away for hours?[p]Thanks,
Peter

thirdeye

omba,[p]Go my tenderness not temperature. The high fat content will keep them moist (and it can give a false temp reading too). You don't want it to start shredding because for burnt ends you still want to cube it, sauce it and reduce the sauce a bit. After the reduction, the cubes will be in a state of semi-shredableness.[p]~thirdeye~

omba

thirdeye,
I noticed that when I put the point back on the Egg, it appeared to be "stringy" already.
It seems a lot like pulled pork as opposed to a CHUNK of meat. Know what I mean?
Did I do something wrong again? :-)[p]I fear that I may have put "the best part" of the flat back on the Egg!
Here's what's cooking right now ...[p]
[/p]
What do you think, doc?[p]And thanks as always,
Peter