Mickey Murphy
TVWBB Member
Hey Guys and Gals. Just had a question about a whole brisket. I have only done flats in the past, as that is all I can get at my local store. I did come across a 15 lb packer with the point and flat attached. I was planning on bringing it up to 165 and foiling until 180. This will allow both sections to be done right?? Not interested in burnt ends this time around, just want it to be juicy. Do I need to seperate it prior to foiling?? Or just let the whole thing cook together.