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  1. bozbbq

    Brisket prep flat/point for Burnt Ends and slicing

    I am getting ready to smoke a 12# Packer brisket and want to slice the flat and make burnt ends out of the point. I have heard to pull the point out and cube around 150 degrees. My question is, should I separate the point from the flat when the point reaches 150 and keep smoking the flat? Or...
    • bozbbq
    • Thread
    • Replies: 3
    • Forum: Beef
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