altomari8868
Knows what a fatty is.
Hi all, my question is with burnt ends for the competitions. I pull my brisket at around 190 to 200 degree depending on feel. I foil it and place into a cooler till before turn in. My question has 2 parts.
- If it is done 3 hours before turn in do you seperate the point from the flat at this time. Then foil it and place in the cooler. I ask the first question because I am thinking of including burnt ends with my next box.
- If you do burnt ends in with slices have you found it successful.