I know how to make them. My only question do I separate the point and flat straight off the smoker, or should I wrap and rest it as a whole brisket first?
post #1 of 4
7/22/14 at 8:10am
Hey Caribou, my last brisket....once I got them to 195 or so, took it off, seperated them, place the flat in the cooler, cubed the point, and smoked it for another 2 hours.
Hope this helps. Cheers!