Planning my second brisket smoke this Sunday. First one came out good but I never separated the point, so I didn't have burnt ends. Also didn't rest it after the cook. I'd like a critique of my plan if you all would be so kind. My plan is simple:
-Start with a 12-13lbs Angus brisket
-Inject beer, salt, and pepper the night before. Cut fat off point, trim as needed.
-Rub with salt,pepper,paprika,chili,garlic, and onion powder.
-smoke at 225 until internal temp is 200.
-Separate the point and flat.
-Wrap the flat and place in cooler.
-re rub/sauce the point and smoke until it hits 205.
-wrap the point and place in cooler for a couple hours.
My biggest question is regarding the rest period. The flat will be in the cooler for at least 3 hours. Will it continue to cook? Do I need to think about taking the brisket off at alower temp? Any other ideas/criticism would be appreciated as well! Thanks Steve