removing the point

[motley que]

when the brisket hits 180 or so and you go to cooler it, do you remove the point then or do you wait and then throw the point back on a few hours later to make burnt ends.

i am assumin that you wait so that the juices dont drip all out of the point.

 

[jminion]

I would remove the point and put it back on the cooker. All the juice will not drip out.

 

[motley que]

Thanks Jim, will do, first whole packer i have done.

 

[The_Kapn]

What Jim says-- for sure.

On your "finish temp"--you might want to take it higher, say 195ish.

The real test is to stick a probe or thin fork into it and feel for resistance.
Should slide in and out with little resistance. We call it "like butter".
If you have to "push" the probe in, it is still tough and needs some more time.
Wrap in a towel, dry cooler an hour or two, slice across the grain, and enjoy!

Good eats!

TIM

 

[motley que]

last time i took it a flat to 195, it crumbled, but i attributed that to injecting it? will take it higher, remove the flat and burnt ends away...pics later.

 

[The_Kapn]

last time i took it a flat to 195, it crumbled, but i attributed that to injecting it? will take it higher, remove the flat and burnt ends away...pics later.

You have the right idea--just do not focus on the temp number--the "feel is the key".

Can't wait to see how this turns out. :lol:

TIM

 

[Wicked_Too]

last time i took it a flat to 195, it crumbled, but i attributed that to injecting it? will take it higher, remove the flat and burnt ends away...pics later.

I can't wait to see the pics.