Quick Brisket help please
Started the brisket at 8:30 and heat got out of control for awhile. It's at 205 so I foiled.
Question, When do I cut off the Point? |
You don't have to separate the flat and the point. Just cook the whole thing until it's done.
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OK, Then when I'm ready, separate and then make burnt ends?
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Yes.......
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That would be the plan, sounds like a good go so far.
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Got spoiled last Sat at the judge class. Could not even imagine the quality. Will start a new thread with the results. |
Good luck Jim! You just reminded me. My first point is still in the freezer :icon_blush: in a vacuum bag. I knew I wasn't going to eat it immediately so...then forgot it was there. :shocked:
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Left back in the cooker and have the temp way down, like 180
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was 205, now 180 and still in the cooker? That seems odd.:pray:
Have you tried to stick a probe in it with the grain to check for tenderness? As said before, generally by 205 it's pretty close to done, though point may take longer |
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Dinner time is not for a few hours so I think I'll leave it in and see what happens. This is a learning experience so I hope I learn something. Thanks |
You've got the right plan, cook it, then separate, chop and back on the cooker for burnt ends.
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