Fillmore Farmer
Knows what a fatty is.
- Joined
- Mar 1, 2014
- Messages
- 181
- Reaction score
- 175
- Points
- 0
- Location
- Fillmore, CA and Woodland Hills, CA
Keeping it simple....
Non-competition setting, just cooking for family/friends/fun
Brisket hits 200F, feels and probes tender...brisket gets pulled and I usually wrap it with towels to let it 'rest' for 2 hours before cutting. That's the regular routine.
Decided to try burnt ends (as I was cutting) so I took most of the point meat, cubed it and added seasoning/sauce and returned to the smoker for an hour or so...came out great but then it occurred to me:
Do we let the entire brisket 'rest' for 2 hours and then separate point/flat and and proceed to make burnt ends OR should/could I separate point/flat when it comes off smoker and put the flat into 2 hour rest and get the point meat headed towards making burnt ends? Another way to put it: do we let the whole brisket rest before cubing/processing burnt ends?
Non-competition setting, just cooking for family/friends/fun
Brisket hits 200F, feels and probes tender...brisket gets pulled and I usually wrap it with towels to let it 'rest' for 2 hours before cutting. That's the regular routine.
Decided to try burnt ends (as I was cutting) so I took most of the point meat, cubed it and added seasoning/sauce and returned to the smoker for an hour or so...came out great but then it occurred to me:
Do we let the entire brisket 'rest' for 2 hours and then separate point/flat and and proceed to make burnt ends OR should/could I separate point/flat when it comes off smoker and put the flat into 2 hour rest and get the point meat headed towards making burnt ends? Another way to put it: do we let the whole brisket rest before cubing/processing burnt ends?
