- Dec 10, 2020
- 57
- 76
The plan is to get up around 2-3 am Thursday morning (my day off) and begin my first attempt at a brisket. Watching several video's, I think I am going to leave the point attached, but trim the fat between the flat and point in order to season the point. When I pull the meat, I will separate the point for burnt ends while wrapping the flat in butcher paper and place it in a cooler. That is my plan today.
The questions are 1. what are some suggestions for the sauce to coat on the ends while I finish them off, 2 how long and at what temp. Seems like I have read to continue at 225 for another 30-45 minutes? Thoughts?
The questions are 1. what are some suggestions for the sauce to coat on the ends while I finish them off, 2 how long and at what temp. Seems like I have read to continue at 225 for another 30-45 minutes? Thoughts?