Brisket question

[Robb Douglas]

Should I separate the point from the flat before the brisket goes into the cooler to rest or when it comes out?

 

[Doug D]

Many separate the point from the flat when the flat is done, and return the point to the cooker to bring it to a higher final temp. There's more fat and connective tissue in the point that can stand to be rendered out and broken down. If you chose not to do this, resting the roast whole or separated should make little difference, if any.