- Dec 23, 2010
I have been smoking for a couple of years now but I haven't smoked a brisket yet. I'm going to smoke one Sunday. EST time to eat around 7. I picked up a 16lb brisket and I figure on getting up at 5am, smoking by 6am at 220*, and hopefully done around 6pm. I am going for the 190* done temperature for pulled beef. A couple of questions.Should I split the flat and point before or after cooking? And how will it affect cooktime if I split first? I've read about collecting the juices from the brisket, do I need to cook in a pan or on a rack? I'm guessing it should be on a rack and collect the juice from when I wrap it in foil. Any suggestions for my timeline?