I got a 13# whole brisket from Costco. I plan on smoking it during the next few days. I already researched rubs, how to trim it, etc. I see a lot of people separate it before cooking, some after. I think I will do it after it's cooked. My question is what temp should I separate the two pieces at? I plan on doing burnt ends with the point and slicing not pulling the flat. I wasn't planning on foiling either since I am not under any time constraints.
I tried the search feature but didn't quite find the answer, though it could be in there but it's a needle in a haystack kinda thing with the forums sometimes. Any help would be appreciated. Thanks!