1st Brisket in over a year, please help me check myself

[Derek Yoder]

Ok, so I have to try to remember. I have a 14 lb packer. I'm planning on separating the point and flat and foiling the flat at 160. Going to foil with either pineapple or beef broth until about 195-200. I plan on cubing the point and putting back on the smoker for about 2 hours or so. Does this all sound right so far?

Also, I will be smoking it two day ahead of time. Should I slice it before I put it in the fridge, or keep the flat whole until I reheat? Also, what is the best way to reheat the brisket?

Thanks in advance!

 

[Monty House]

I don't separate the point until I'm done. If making burnt ends, I'll do while flat is resting in faux cambro (cooler).

I would slice before refrigerating. I heat either in the microwave (low heat setting wrapped in plastic) or (my favorite) in au jus.

 

[Larry Corall]

Last summer since I've done one. I don't separate until after I pull it. I do not foil.
Cube the point for burnt ends at that time.
Planning to reheat, I'd pull it at 175 or so and bring to temp when you reheat. I'd also not slice it until it is reheated.
I only slice the flat to what we're going to eat and vac pack and freeze the rest as one chunk.