14.32 lb Brisket Breakdown

[danbono]

Hi All Purchased a 14.32 lb prime brisket fro Costco last week.Here is the breakdown.
A 3.5 lb flat went as a Pot Roast, which came very good.

Now I have a 3.5 lb flat and 3 lb point, to cook together. The flat was injected with Butcher Prime Injection. The point I didn't inject looked like it had enough fat to keep it moist. Should have I injected the point?
Let see 3.5 flat pot roast
3.5 flat to be cooked
3.0 point to be cooked
That gave me 10 lbs of precooked brisket from the 14.32 lb, so 4.32 was fat looked like much more., when I was trimming it.

So at 225*-250* how much cooking time am I looking at?

Thanks Dan
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[danbono]

Hi All OK here is where the brisket is at after 8.5 hrs the flat is reading 205 and the point is at 202..The point is pretty much probe tender,making burnt ends. Should I pull it. The flat is still NOt probe tender in places.My problem is, it is 11 am here dinner is at 6pm..Wrap the flat in foil into a cooler with towels? Will it be OK till 6 pm?
Thanks Dan

 

[danbono]

Any body else breathing in besides me? Where is every one?

 

[zwiller]

Well, brisket is always a tough call so many are gun shy to offer advice. My first brisket is on deck tomorrow but have researched ALOT. I would not pull either yet and let ride until you are _100%_ sure they are both tender. I think most guys pull too soon in fear of dry meat when the inverse is actually true. From here, foil and rest in towel stuffed cooler until dinner a few hours. I think a long rest is essential and I actually have planned to rest 12hrs in a 170F oven for mine.

 

[oldsmokerdude]

I have actually had briskets not get "probe tender" until 207. Each piece of meat is different and it's done when it's done. I'd let it cook until tender throughout.

 

[Preacher Man]

Definitely go until tender. You didn't mention what temperature you're smoking at, but I've found that a higher temperature usually means a higher temperature that you'll find that probe tender stage.

The 8.5 hour mark seems about par for the course since you divided everything up. By doing that, you introduced more surface area for the meat to absorb temperature from rather than leaving it as a whole packer.

You can cooler it and hold it for 6 hours, but in cases of long holds I do what zwiller mentioned and put it in a 170º oven until slicing time.

 

[danbono]

Thanks all The flat is resting in a cooler wrapped in towels.Brunt Ends are done and taste good.Will post pic when I find the time.
Thanks Dan