Doing my first whole packer tonight. The low tonight is only supposed to be around 55*, so I figure this was as good a time as any to do an overnight cook.
I bought an 11.8 lb brisket from Wally World and got it rubbed up earlier today. I am planning on putting it on my UDS at about 8:00 p.m. tonight. I am shooting for eating mid afternoon tomorrow. I am torn between foiling or no foiling as this is my first brisket. I have been smoking for a couple of years, but have never attempted a whole brisket (aside from Pastrami). Any suggestions would be much appreciated. I am planning to smoke it at 225* until 190-195* for slicing. At what time should I separate the point from the flat so I can make burnt ends? As soon as it comes off, or after a rest?
All rubbed up and ready to be wrapped and back in the fridge.
I have the UDS fired up and waiting for it to come up to temp. More pics once it goes on. I'm hoping my UDS performs as usual (set it and forget it) and I am not up and down all night fiddling with the temp. We shall see.