I'm smoking a 16lb brisket this weekend and had a few quick questions. I will be using a Bayou Classic ceramic smoker with a DigiQ to help control the temps.
1. When the brisket reaches the finishing temp/tenderness and I pull it off what is the reasoning for wrapping it and letting it rest in a cooler? And at what temp/time do I take it out?
2. What's the best way to hold the meat once it's finished, cut and ready to serve? I plan on cooking it Saturday night into Sunday and plan on having it done before the game starts.
3. I slice the flat but don't really know what to do with the point. In the past I seperated the two and just chopped the point up. Ideas?