How big of a brisket?

[Greenenvey]

That's a bit bigger pile of scraps than I usually have but you should be fine.

Do you really think it will be ok or are you just calming my fears? Lol.. it had sooo much hard fat and I was afraid it wouldn't cook down.

[Pork Belly]

Should be fine, how hot are you cooking? I used to do 235 but have been going 210 for the past 6 months. I like the gentle heat of 210 better.

[Greenenvey]

I was planning on 225

[SconnieQ]

225 is what I use. Some people on the forum will go 235, but I would never do that for a brisket. 210 sounds very interesting to me, and I think I will try that on my next brisket, but since this is your first brisket, I would go 225. The timing/schedule that was recommended for the cook was based on that. As I mentioned earlier, there's nothing worse than a brisket that has not had enough time to cook and rest. Error on the side of being done early, with a longer rest. Since you trimmed 3 pounds of fat, you might want to recalculate your time, and start at 5pm the day before.

[Greenenvey]

225 is what I use. Some people on the forum will go 235, but I would never do that for a brisket. 210 sounds very interesting to me, and I think I will try that on my next brisket, but since this is your first brisket, I would go 225. The timing/schedule that was recommended for the cook was based on that. As I mentioned earlier, there's nothing worse than a brisket that has not had enough time to cook and rest. Error on the side of being done early, with a longer rest. Since you trimmed 3 pounds of fat, you might want to recalculate your time, and start at 5pm the day before.
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I took all of your advice  and the brisket  is going  in at 5 this evening 😀

[Greenenvey]

I have one more question,  I'm going  to cube the point and make burnt ends. When I pull the brisket off the smoker and cut off the point, is the juice go into to tune out and make the flat dry while resting  in the cooler? Or will it be ok?

[SconnieQ]

I have one more question,  I'm going  to cube the point and make burnt ends. When I pull the brisket off the smoker and cut off the point, is the juice go into to tune out and make the flat dry while resting  in the cooler? Or will it be ok?

I don't make burnt ends, so I can't help you. I keep it whole, and slice the whole thing, point and all. I like the fatty point slices. If I have any point slices leftover, I cook the slices on a rack in the oven to make "brisket bacon". Makes great BLTs.

[Pork Belly]

I'm going  to cube the point and make burnt ends.

That makes me sad, to me the point is the best eating, sliced.

[Greenenvey]

I'm going  to cube the point and make burnt ends.

That makes me sad, to me the point is the best eating, sliced.

Really well I'll change my plans and slice it I'm very open to suggestions. And Kari the brisket bacon sounds awsome

[DivotMaker]

I'm going  to cube the point and make burnt ends.

That makes me sad, to me the point is the best eating, sliced.

Really well I'll change my plans and slice it I'm very open to suggestions. And Kari the brisket bacon sounds awsome

If you're making burnt ends, rest the brisket whole, and don't separate the point until afterwards.  Brian is the brisket king, for sure, but they don't do burnt ends up there, like we do in the South!  I totally disagree that the point is better sliced!  Cubed, coated in honey, rub, BBQ sauce, and re-smoked four a couple of hours makes the BEST "meat candy" you'll ever sink your teeth into!  Those that have never had this think that "burnt ends" means eating the parts that get tough and overcooked.  They don't know what they're missing!

[Greenenvey]

I'm going  to cube the point and make burnt ends.

That makes me sad, to me the point is the best eating, sliced.

Really well I'll change my plans and slice it I'm very open to suggestions. And Kari the brisket bacon sounds awsome

If you're making burnt ends, rest the brisket whole, and don't separate the point until afterwards.  Brian is the brisket king, for sure, but they don't do burnt ends up there, like we do in the South!  I totally disagree that the point is better sliced!  Cubed, coated in honey, rub, BBQ sauce, and re-smoked four a couple of hours makes the BEST "meat candy" you'll ever sink your teeth into!  Those that have never had this think that "burnt ends" means eating the parts that get tough and overcooked.  They don't know what they're missing!

I agree we do burnt ends around  here they are yummy.. quick question  my brisket has been in for 3 hrs and the point  shows 170 already. Did I put the probe in the wrong spot or is this normal.?

[SconnieQ]

I agree we do burnt ends around  here they are yummy.. quick question  my brisket has been in for 3 hrs and the point  shows 170 already. Did I put the probe in the wrong spot or is this normal.?

Do you have probes in both the flat and the point? I wouldn't worry about that reading. There's a lot of fat in the point, so it might give a high reading like that early on. You might even be in the stall, which could last for hours and hours. If you have probes in both parts, go by whichever reaches it's temperature last. You can get wacky readings in the beginning, but they usually settle down and even out.

[Greenenvey]

I started a help me thread, but I'll answer you here. I have probe on flat  and point. Now point is 140 and flat is 182 3 and a half hours in...