So I'm smoking a brisket Friday and I wanted to remove the point to make burnt ends. Haven't done so yet and I can't figure out which method to go with. Please feel free to add your thoughts.
Method 1) Pull the brisket out at ~175, remove the point, re-rub the cut spots, put both in the smoker til the brisket hits 185 and then let the ends keep going.
Method 2) Pull the brisket at ~185, let it fully rest, remove point and put back in smoker, slice brisket
My concern was just cutting the point off hot and having a lot of deliciousness run off, whereas the 2nd method adds some time because I have to rest the point before finishing it and have to factor that into the cook time. Curious how you all do yours. Cheers!