Hey guys. Doing brisket tonight.
I bought a 14lb brisket and have cut 2lbs of fat out. I left the point and flat attached but am now worried. Should I cook them separately?
If yes then I have plenty of time to separate them as I'm not starting to the cook until midnight(ish). Could you also give me a clue with the burnt ends. I know I'm asking a lot but I want it to go right. Once I bring the point out, do I put it in with the sauce for long... like 2hrs or just to coat for 20mins.
I bought a 14lb brisket and have cut 2lbs of fat out. I left the point and flat attached but am now worried. Should I cook them separately?
If yes then I have plenty of time to separate them as I'm not starting to the cook until midnight(ish). Could you also give me a clue with the burnt ends. I know I'm asking a lot but I want it to go right. Once I bring the point out, do I put it in with the sauce for long... like 2hrs or just to coat for 20mins.