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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-16-2018, 11:03 AM   #1
Zevon668
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Join Date: 07-02-16
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Default Brisket point timing question...

72CF0A07-86FC-4939-89DC-B98677C8319B.jpg This is only my second whole packer, First one I’ve done no wrap no foil. Probes done I think, was going to wrap it and stash in a cooler until closer to dinnertime. Can I wait to remove the point and do burnt ends then or do I need to do it now?
Any input is much appreciated.
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Old 09-16-2018, 11:27 AM   #2
OklaDustDevil
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You can wait — no Problem!!
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Old 09-16-2018, 11:32 AM   #3
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If you really think it’s done, DONE, you might let the whole thing set a bit before wrapping for the cooler, so you can minimize carryover cooking. You want to wrap in time to keep the temp from falling too fast, but vent a bit to minimize the amount by which the temp in the center increases.

Anyway, just my pov. Let me know how you like it unwrapped. I never wrap my briskets and much prefer the bark and meat texture that way, but I always like to hear from folks who try it for the first time.
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Old 09-16-2018, 11:54 AM   #4
Zevon668
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Thanks. Will post pics when I finish and slice.
Don’t do brisket very often but am determined to try more and learn. Think I have figured out best to do whole.
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Old 09-16-2018, 01:41 PM   #5
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I agree 100%. Whole packers are the only way to fly...


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Old 09-16-2018, 07:35 PM   #6
Eujamfh
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I only do whole packers nowadays...and I usually separate the point and freeze. I accumulate a couple of them and make a pan of burnt ends.

IMO brisket - any part - is good now, in a while after setting in cooler, tomorrow from the fridge or frozen.
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Old 09-17-2018, 09:17 AM   #7
Zevon668
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Removed the point and cubed. Mixed juices, broth and a little teriyaki I had left over from day before.6657F2AF-F059-4B23-B1F0-9E1067312DE2.jpg

1AA0FBC3-9666-4B7F-95B4-CC1AF970092E.jpg

78C030A8-931C-4A27-B8BF-0EEA36A12C30.jpg
Put back on for an hour to soak,then removed the solid chunks and sauced.EFE5A9D8-5EFE-4647-B7B4-74A3C8A12C3B.jpg
Sliced and plated.59462407-338B-4727-AC50-BEACB51A7EAB.jpg2E5144CE-604A-4429-9F6E-87600E0F1E81.jpg
Taste was great, especially the point. Flat was a touch dry,think I had a little too much carryover. The bark awesome!
Two things are clear: I definitely like no wrap/foil and whole brisket!
Apologies for the delay in posting the finish of this cook.
Any feedback and suggestions are welcome.
Thanks for looking.
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