Brisket Camping trip. Burnt Ends?


 
B

Brandon M

New member
So me and some buddies are planning a camping trip this weekend, I decided it would be the perfect time to smoke my first brisket. I do want to make some burnt ends with the point. I am going to cook it whole, when the flat is done I am going to seperate the point from the flat, wrap the flat in foil and rest it in a cooler, and throw the point back on the smoker. Is this how it is normaly done or do I need to rest the whole brisket for a while before seperating. Thanks.
 
You can separate the point from the flat as soon as it comes off. A common practice is to cube the point, put in an aluminum pan, re-season and even sauce before putting back on the smoker but you can also do the point whole if you like.
 
I've done both methods that Steve mentioned. Either way, when the flat is done you're going to separate the point. The last time I just added more rub to the now exposed section of the point and threw it back on, for another 3-4 hours. Cubed and sauced it after pulling it off. Best I've made, by far.
 
Thanks for the replies guys. Just the info I was looking for. Think I'm gonna keep the point whole for the second smoke. Is there a certain temp I should be shooting for on the point during the second smoke, or just let it go for the entire resting time for the flat, (planning on 3-4 hr rest)
 
I kept the smoker rolling at 225-250, which is what I cooked the brisket at. I'd just maintain your normal cook time throughout your rest. Pull and slice everything at once.
 
It must be really good when you live where you can go on your first camping trip in early March. I applaud you. I still have to wait several weeks for my first camping trip of the 2016 season.
 
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