I am cooking a 17lb packer brisket on a Yoder 640. I have been cooking at 225 degrees for 15 hours so far. It is now at 196.6. I wrapped it in butcher paper at 150 degrees. I plan on cooking until 203 or feels like "buttah" and then putting in a cooler for 2 hours. Question: I want to do burnt ends. At what point in the timeline do I cut off the point, cube, sauce and place back on the grill in a pan for another hour? I would think I would want to let the whole brisket rest for 2 hours, but then I would have another hour to wait on the burnt ends to cook with sauce and the point would be significantly cooler due to heat loss while cutting off the point. I am sure I am over thinking this. Please bring me back to earth
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When the flat is butter tender I seperate from the point and put to hold/rest.
I then cube the point and test pull apart tenderness. If not quite tender I continue cooking until tender, then sauce, caramelize, and hold.
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I do what Jerod does, when the packer is tender I pull, separate the point, cambro the flat, make the burnt ends and they also go in the cambro until meal time.
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Looks great! To answer the question in the OP, this is why I prefer to separate the point from the flat before cooking. I can have the best of both worlds and more all-over bark. Good call on the butcher paper, btw.
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