Have a prime brisket point that has been dry brining for a few days now. Going to rub it and put on the smoker a bit later this morning and serve it for dinner.
This is the first time I've done only a point. In the past I've just sliced it and offered it as an option next to the flat slices.
I have always wrapped both around 160 and finished that way and let rest for a few hours.
Given the extra fat I was thinking to not wrap or possibly wrap later in the process.
Curious to hear what others think.
This is the first time I've done only a point. In the past I've just sliced it and offered it as an option next to the flat slices.
I have always wrapped both around 160 and finished that way and let rest for a few hours.
Given the extra fat I was thinking to not wrap or possibly wrap later in the process.
Curious to hear what others think.
Comment