Brisket and Burnt Ends Inconsistency

[hudsonjm]

Hey guys! 

I have been reading through the posts that came up from the search, but I need some guidance.  I have had mostly successful cooks with briskets, but also have had some bombs too.  I’m hoping you guys can steer me back to the good side.  I am smoking a 20lb brisket tomorrow morning and I want to get some clarity on a few points. I’m smoking on a Backwoods Party smoker, which channels the heat to come from the top.  I place the brisket fat-side up to buffer the direct heat.  I am usually keeping the smoker around 275-300.  At about the 150-160 temp range I wrap in foil.  I have typically just thrown in a pan and sealed the top with foil, but I think this time I will skip the pan and just double wrap tightly in foil.  I pull the brisket at about 200 and vent for about 10-15 before wrapping it up and placing in a cooler.  Should I be venting at all or just move straight to the cooler?  I have been told it keeping cooking and will dry out if you don’t vent.  How do you prevent the juices from spilling out everywhere?

Also, I love to do burnt ends, but I am very inconsistent with them, sometimes perfect and sometime tough.  Should I separate the point after the hold or immediate upon taking out of smoker?  Would it make sense to separate the two right away, wrap separately and hold for 3 hours before making the burnt ends?

P.S. Sorry for the million questions!  Guide me oh knowledgeable pit masters!

P.S.S Sorry if this topic is redundant! 

 

[noboundaries]

You didn't mention probing the meat.  That's a better indicator when it is done than temp alone. 

I've never heard of venting. When I wrapped, I preferred to double wrap in HD.  I too took it to 200F IT, but didn't take it off the smoker until it probed easily.  I'd probe right through the wrap, which kind of vented it I guess.  Most times 200F was perfect, but sometimes it took another 5 degrees or more before the flat probed like butter.  The point will probe softly much sooner than the flat. 

I used to wrap and put in a cooler, still do when traveling.  If I'm not traveling with the meat I just put the still wrapped roast on a counter and cover with a bunch of old, clean beach towels for a couple hour rest.

Can't help with the burnt ends.  SWMBO doesn't like them so I don't cube the point, but guess which part ends up on my plate!

 

[kam59]

When you pan do you let the brisket rest in the pan or are you removing from the pan and foiling to rest?