Hi everyone. I am going to start my 1st whole brisket tonight @ 9:30pm. Fat mostly trimmed, seasoned with a mesquite seasoning for 12 hours. Going to prep the WSM to 225. Throw the brisket on straight out of the fridge. Going to foil at 165 degrees, and pull @ 200, which I am hoping is around 10:00am Sun. I will then wrap in more foil, towels, and throw into a cooler. My plan is to be eating around 1-1:30pm.
I do have a question. I am going to be traveling with the brisket about an hour away. Can I cut the point off immediately after taking off the WSM, and just rest the flat ? Or will I lose a ton of juice and heat right away. I would like to leave the point at home to make burnt ends at a later time.
I will have Q-Vue attached probably tomorrow evening. Heck I might even be posting on this thread in the middle of the night.