Once the brisket reached an internal temp of 170° we separated the point from the flat. Wrapped the flat in a double layer of foil and back onto the grill and then cut the point into chunks for burnt ends an into a foil pan – little more Tatonka Dust Seasoning and Turbinado sugar and about 1/3 of a can of PBR beer and covered with foil and back onto the grill as well.
Pulled the flat off when it was tender and the probe went in smooth – 195° was the internal temp (total time in the BGE was 11 hours). Wrapped in towels and off to the cooler for a 2 hour rest it went.
Pulled the foil off the burnt ends and added some Blue Hogs BBQ sauce and let go for another 20 minutes. We forgot to get pictures of the finished burnt ends as we were too busy enjoying some cold ones and eating them right out of the pan!
Pic of chopped brisket point getting ready to make burnt ends.
Slicing the brisket flat.
Thanks for looking!