Brisket and burnt ends Help

[dcecil]

I’m cooking my first brisket tomorrow. Im using today to get ready. I have a decent idea of how to cook the brisket from reading up on all the post. I definitely don’t mind any suggestions. My actual question pertains to the burnt ends. At what point do I separate the point from the flat. I look for to hearing from anyone who can take me through this.

 

[AustinW2000]

I’m cooking my first brisket tomorrow. Im using today to get ready. I have a decent idea of how to cook the brisket from reading up on all the post. I definitely don’t mind any suggestions. My actual question pertains to the burnt ends. At what point do I separate the point from the flat. I look for to hearing from anyone who can take me through this.

I'm all about pork. I don't care too much for brisket but I have seen where some people cook the flat and point already separated

 

[Mattyt7]

I cook them together and separate the point after I’ve pulled the whole thing off the smoker and it’s been resting for at least an hour(*). I let the flat continue to rest while I chop, season, and sauce the burnt ends before returning them to the smoker for another hour.
(*) I only deviate from this if the IT of the point is NOT lagging behind that of the middle of the flat. Usually this isn’t a problem because the point is much thicker than the middle of the flat, so when the middle of the flat is at 200-203 the point should be closer to 190. If the point gets to 200, sometimes I have a problem with it falling apart as I try to chop it. So when necessary I will separate and pull the point off while the flat continues to cook, but you lose some valuable juices in the process.

 

[wrobs]

I typically don’t separate the two until it’s done. Do you plan to slice the point or cut it up into burnt ends or both?
For burnt ends, cut into 1” pieces and put back onto smoker in a covered pan with some au jus and whatever else you want to add to it. Cook these while you rest the brisket flat before slicing.

 

[dcecil]

I cook them together and separate the point after I’ve pulled the whole thing off the smoker and it’s been resting for at least an hour(*). I let the flat continue to rest while I chop, season, and sauce the burnt ends before returning them to the smoker for another hour.
(*) I only deviate from this if the IT of the point is NOT lagging behind that of the middle of the flat. Usually this isn’t a problem because the point is much thicker than the middle of the flat, so when the middle of the flat is at 200-203 the point should be closer to 190. If the point gets to 200, sometimes I have a problem with it falling apart as I try to chop it. So when necessary I will separate and pull the point off while the flat continues to cook, but you lose some valuable juices in the process.

Thanks for the help, I really appreciate the advic

 

[dcecil]

I typically don’t separate the two until it’s done. Do you plan to slice the point or cut it up into burnt ends or both?
For burnt ends, cut into 1” pieces and put back onto smoker in a covered pan with some au jus and whatever else you want to add to it. Cook these while you rest the brisket flat before slicing.

I plan on cubing he point, and thanks for the help. I appreciate it