Billy Roo's BBQ
Knows what a fatty is.
- Joined
- Jan 6, 2014
- Location
- THE BIG...
Hey Guys....
I am smoking a full packer brisket tomorrow morning. I have cooked flats before, but never a full packer. I want to try some burnt ends for the first time, but I have a question about when to cube things up. Any help would be greatly appreciated.
#1 Do I cook the full brisket to 165, then foil and cook until 205 and then separate the point and flat OR
#2 Do I cook the full brisket to 165, separate the point and flat at this point, wrap the flat until 205 and while that is going on start cooking the burnt ends.
The question is really when is the best time to separate the point and flat - before I wrap at 165 or after pull at 205?
Thanks!
I am smoking a full packer brisket tomorrow morning. I have cooked flats before, but never a full packer. I want to try some burnt ends for the first time, but I have a question about when to cube things up. Any help would be greatly appreciated.
#1 Do I cook the full brisket to 165, then foil and cook until 205 and then separate the point and flat OR
#2 Do I cook the full brisket to 165, separate the point and flat at this point, wrap the flat until 205 and while that is going on start cooking the burnt ends.
The question is really when is the best time to separate the point and flat - before I wrap at 165 or after pull at 205?
Thanks!