911 - Brisket advice needed

[Smokin&Dabbin]

Howdy folks. Had an account here for years but seem to have forgotten pertinent information on it, so created a new one. In any case , please help.

Have only nailed a full brisket once. Mine usually come out dry. But the one I got right was fantastic, and its the only meat left I have not "perfected" if you will, meaning it tastes good everytime out, not that I am the best, LOL. Got a 13 brisket from the local butcher, nothing special in the way of a rating. Trimmed it up, used SPOG. Put it on my Traeger (225 setting) last night at 10:30. Hindsight, wayyy too early. Its basically ready to pull now, but eating wont occur till at least 3 pm this after noon.

I pulled it at 170 and wrapped it in foil and added a touch of beef broth and back on till 205. Its at 201 now. When pulled, I will wrap with another foil layer, then a towel, and into a cooler. But my 911 questions.

1. Should I separate the flat and point before resting? Want to make burnt ends.
2. How long can that flat rest and still be delicious?
3. With so much time till we eat, when would you chop the point and begin cooking the ends now,then reheat later? Or rest the point now and do the ends later?

Man I cant believe I misjudged the time this badly. Will this still be a good meal? Thanks everyone.

 

[texomakid]

I can only tell you what I've done and it's worked for me. I typically separate the flat and point when I pull it off in the 200 to 205 range. I wrapped the flat in foil & then I put it in an ice chest surrounded with towels to let it "rest". I've left them to rest as long as 5 hours before and when I pulled it out it was still hot & in prime condition. Sliced it up and served it hot. I really think if you wrap in foil and insulate it with towels to keep the heat in it can rest a long time. AS far as the point? Trim, cube & put in a foil tray, dust with rub & cover with the sauce of your choice and back in the smoker for 1 to 4 hours of burnt end finish. They're are many ways to go at this but this has worked for me on more than one occasion. Good luck and good eats!

 

[chef jimmyj]

^^^^^^^^^This will work. You can put the burnt ends in now at 225 and they should be ready between 2 and 3...JJ

 

[SmokiePokie]

I did this yesterday. I separated the flat from the point before smoking but the flat was ready to come off around 1:00 yesterday afternoon and we were eating at 6:00. Foiled and wrapped the flat in towels and put in a cooler, cubed the point and put in a tray and back in the smoker. Burnt ends went until about 5:30 and came out perfect. Pulled the flat, unwrapped and sliced, still tender, juicy and hot. You should be good.

 

[Smokin&Dabbin]

whew, ok, thats basically what I did. Will report back with results. Thanks Guys. Happy Labor Day.

 

[SmokinLogs]

Let us know how it turns out! Take some pics if you can, we’d love to see some Q.

 

[bmudd14474]

do you remember your username or anything? If so let me know and ill see what i can do about combining the accounts into 1