Cooking order for brisket
I have a 12lb packer waiting to be smoked on my UDS. I have been reading dozens of posts on brisket and I am a bit confused. Is this the correct order for cooking?
1, Put prepared brisket on smoker @ 225º
2, When brisket reaches 160, wrap in foil and continue to cook until done, around 190-200º (When probe goes in like butter).
3, Take brisket off, separate flat from point and wrap flat it foil and place in cooler.
4, Chop up point, put in pan with some rub or sauce and cook for 1-2 hours.
I get confused about the foiling time and the burnt ends time. Can they be ready at the same time?
Thanks for the help.