I have cooked several briskets using a 50/50 kosher salt to black pepper ratio. It has been a little salty for me. I want to back it off but not too much. I have been adding a little turbinado sugar just before I wrap to cut it a little, but it is still on the salty side. I hate to waste all night cooking a brisket and be short on the salt so I thought I would get everyone's input.
Also for a Texas guy that wants to try some burnt ends. Do you cut off the point after the brisket is done and cube it up or cut it off before you wrap and then finish them separately.
Also for a Texas guy that wants to try some burnt ends. Do you cut off the point after the brisket is done and cube it up or cut it off before you wrap and then finish them separately.