11# Packer Brisket in the #2

[DivotMaker]

Have you ever re-smoked those burnt ends?  The oven would be good, but another hour or so, in the smoke, turns them into meat candy!

[Eleets2144]

Have you ever re-smoked those burnt ends?  The oven would be good, but another hour or so, in the smoke, turns them into meat candy!

I have and I agree it's much better, but I wasn't serving at my place, so I resorted to doing everything at my uncle's place.

[DivotMaker]

Got it, Chris!  Way to "improvise, adapt and overcome!"

[Eleets2144]

Got it, Chris!  Way to "improvise, adapt and overcome!"

I do have a question, for those of you who do burnt ends, do you separate the point immediately when you take it off the smoker or do you let it rest for a while first?

[DivotMaker]

Let the whole brisket rest, wrapped in double foil.  I usually then separate the point, immediately vacuum seal it, and save it for later.  The meal is the flat.  I save the point for a full burnt ends meal, all by itself!

[swthorpe]

That's a great looking brisket, and I am sure it was tasty!   Cheers

[Eleets2144]

Thanks guys, I was pleased as well.