- Jan 8, 2014
- 30
- 10
My question is, if I smoke a whole packer Brisket will the point be over cooked before rest of the Brisket ,being different thickness?
The point will under cook while the flat will over cook. I like to put my probe in the flat, once it reaches 190° it then I pull the brisket and let it rest 15 min, then I separate the flat and point. I double wrap the flat in foil, and throw it in a cooler with towels to let it rest at least an hour usually try for 2-3 hours. While that is resting I like to cube the point up, put in a foil pan, generously season with more rub, then pour some slightly watered down bbq sauce over them to give them an almost glazed appearance then throw them back in the smoker for another hour to hour and half to render them down further. Once they are done I will cover them with foil and throw them in the cooler to keep warm/rest until I am ready to serve.
so what IT would the large part of brisket be at ? Does that go back into the smoker?The point will under cook while the flat will over cook. I like to put my probe in the flat, once it reaches 190° it then I pull the brisket and let it rest 15 min, then I separate the flat and point. I double wrap the flat in foil, and throw it in a cooler with towels to let it rest at least an hour usually try for 2-3 hours. While that is resting I like to cube the point up, put in a foil pan, generously season with more rub, then pour some slightly watered down bbq sauce over them to give them an almost glazed appearance then throw them back in the smoker for another hour to hour and half to render them down further. Once they are done I will cover them with foil and throw them in the cooler to keep warm/rest until I am ready to serve.