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Unread 06-08-2008, 05:11 PM   #1
71-South
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Join Date: 05-02-08
Location: Harrisonville, MO
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Default Quick Brisket Question

So I'm doing a 9 lb. brisket today. I see that lots of farkers separate the point from the flat at around 170, wrap, and continue.

Two questions come to mind. Do you pull the point at that time and start your burnt ends process, or do you continue cooking both pieces, just separately?

Also, since I'm doing this on my egg, I'm not going to foil. Should I still separate at 170 and start the burnt ends process on the point, or should I take the whole farkin' thing up to 195, then separate, then worry about burnt ends. I'm so confused...
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