brisket question....separating point / flat

[cle-q]

Hey all!  I"m doing my second brisket ever this weekend.  My plan so far is as follows:

I have a 12.5 LB brisket.  I'm going to put it on to it on at 10PM tonight, shooting for a finishing time of 1pm-2pm tomorrow...leaving about a 2 hour window for rest.  Serving food around 4PM.

Planning on using Meatheads big bad beef rub, cooking at 225 with hickory and sugar maple for smoke.

Using my Smoke Vault, I will keep a full water pan and keep adding smoke until my internal temp is about 160-170 in the thick part of the flat (about 6-8 hours in?) After that, I'm planning on wrapping in butcher paper and letting it roll till finished, shooting for an internal temp of 190-195 and tender.  Then into the cooler for 2 hours to rest.  Should I rest in the cooler wrapped in foil...or just leave it in the butcher paper?  Dont' want to ruin my bark...  

Question - I want to make burnt ends out of the point...should I separate the point and flat right before I rest it in the cooler...or should I let it rest a little while before I cut into it at all?

Also, should I keep adding wood to the cooker for the first 6 to 8 hours, or is that too much smoke?

How does this plan sound to you boys?  Happy Memorial Day!  Thanks for you help / opinions in advance!

 

[SmokinAl]

 
Hey all!  I"m doing my second brisket ever this weekend.  My plan so far is as follows:

I have a 12.5 LB brisket.  I'm going to put it on to it on at 10PM tonight, shooting for a finishing time of 1pm-2pm tomorrow...leaving about a 2 hour window for rest.  Serving food around 4PM.

Planning on using Meatheads big bad beef rub, cooking at 225 with hickory and sugar maple for smoke.

Using my Smoke Vault, I will keep a full water pan and keep adding smoke until my internal temp is about 160-170 in the thick part of the flat (about 6-8 hours in?) After that, I'm planning on wrapping in butcher paper and letting it roll till finished, shooting for an internal temp of 190-195 and tender.  Then into the cooler for 2 hours to rest.  Should I rest in the cooler wrapped in foil...or just leave it in the butcher paper?  The butcher paper would work just fine. Dont' want to ruin my bark...  

Question - I want to make burnt ends out of the point...should I separate the point and flat right before I rest it in the cooler...or should I let it rest a little while before I cut into it at all? Separate it right away. You should be able to slide a spatula down the fat between the two. Then make your burnt ends.

Also, should I keep adding wood to the cooker for the first 6 to 8 hours, or is that too much smoke? No it's not too much smoke. That's a big piece of meat.

How does this plan sound to you boys?  I think your gonna nail it!

Happy Memorial Day!  Thanks for you help / opinions in advance!

Good luck, Al