Burnt End Question

[BB-que]

Do I usually take my brisket to 180!ish and then separate flat and point so I can make BEs. Any reason why I Can’t just take it to my desired finish(probe tender), then separate and do the burnt ends for another couple hours while the flat rests? Thoughts?

 

[CheapSmoker]

I think people pull it around 180 to get a chance to re-rub the separation. Also I was reading some people find at close to 180 the flat is tender. Saw something about using a toothpick to test for done ness. But yeah I think. The main thing is to try to get some smoke on the separation.

 

[BB-que]

Yeah, that’s what I was assuming. Would be nice to get some smoke on the bottom end if that flat before the rest, not to mention the top of the point that’s covered as well. Making sure I wasn’t missing something. I’ll have to see how the timing works out and make the call.

 

[CheapSmoker]

Yeah, that’s what I was assuming. Would be nice to get some smoke on the bottom end if that flat before the rest, not to mention the top of the point that’s covered as well. Making sure I wasn’t missing something. I’ll have to see how the timing works out and make the call.

Im doing mine similar right now