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Brisket question

Skrullb
Skrullb Posts: 666
in EggHead Forum
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?
I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,181
    you would separate the point, cube it up  and throw it right back on and FTC  the flat 
    Keepin' It Weird in The ATX FBTX
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  • Skrullb
    Skrullb Posts: 666
    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!
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • lousubcap
    lousubcap Posts: 37,251
    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-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Skrullb
    Skrullb Posts: 666
    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. 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • Philly35
    Philly35 Posts: 859
    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. 
    NW IOWA
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