First Brisket/Burnt End Questions

[njt124]

I am trying my first brisket starting tonight.  It was ~13.3 lbs before trimming.  I rinsed and put on some mustard and a very basic SPOG rub.  My question is once the internal temp reaches 200 degrees, is that when I pull the whole flat/point and remove the point and cube up the point and return for the burnt ends?  Seems like that would over cook them and dry them out.  Do I need to pull it before that at like 185 or so and cube and return the flat and the cubed burnt ends to the smoker to finish the cook/smoke?  Also, does everyone cut the smoke at a certain time?  I am not planning to foil wrap at all if possible.  Needs to be ready for ~3pm tomorrow and I am starting it now.  Thanks in advance for the advice..

Nick

 

[njt124]

Brisket sitting at 180 after 13 hoyrs.....any advice on when to pull it to make burnt endz?

 

[WillRunForQue]

I have had better success with burnt ends when I separate around 200 like you said. The great thing about burnt ends is you can sample along the way to see when they're ready! A couple of hours of extra time on the smoker is about what I plan for burnt ends. I usually let time dictate whether I wrap or not, if you have clean smoke brisket can easily stand up to not wrapping.

 

[3montes]

What temp is your smoker running and what kind of smoker? I've never done the burnt ends but 185 sounds early to me but maybe somebody else can advise on that. After 13 hours I would think you would be further along than 185 but then again there is no hard and fast rule for this.

 

[njt124]

225 temp.....do you have smoke the entire time?

 

[njt124]

Mes 40 smoker

 

[WillRunForQue]

After that many hours with smoke, I don't think you necessarily need to keep adding chips to your MES. I would add some again when you cube up your burnt ends.

 

[njt124]

Sitting at 195 now....last question do I pull entire packer and let it rest....or separate point and flat when pulled and rest the flat and put the point back on for burnt ends?

 

[njt124]

I just did a check much of the point and flat are buttery upon insert....but the middle of the flat is not and some 15 degrees lower than other portions.....what do i do now??

 

[WillRunForQue]

I would separate the point and flat, and then keep the flat in a while longer.

 

[WillRunForQue]

How did it turn out? Pics? [emoji]128580[/emoji]

 

[ab canuck]

I have had this happen as well, Separate the point cube it and sauce. wrap the flat in butcher or parchment paper return both until it is at your ready point. I run at 225 on the pellet pooper for Briskets.  Good luck at let us know how it turned out.