Bbqin fool
is one Smokin' Farker
- Joined
- Apr 25, 2011
- Location
- Ruther Glen, VA
Hey all. I've done alot of searching in the archives but would also like to get some up to date opinions. I am smoking my first packer brisket this weekend and I want to try burnt ends. My question is when should I separate the point from the flat as I want to keep them together when they go on the cooker. Should I separate them around internal temp of 160? Maybe at the stall temp? Or should I separate them at the final temp of approximately 195? Thanks for the help!