Dinner party -- making burnt ends

[Erik H.]

I have a dinner party Saturday for which I am making a brisket, and I'd like to have burnt ends. I was thinking I would cook so that the whole brisket is ready about 5 hours before the time I would serve it, then remove the point, put the flat wrapped in foil in an ice chest and throw the point in the WSM for some good burnt ends. Question -- will removing the point this early cause the flat to cool down too fast? Also, should I wait 45 minutes after taking the brisket off to remove the point? Thanks!

Erik

 

[Bryan S]

Erik, You can remove the point imediately after removing from the WSM not a problem. Remember to monitor the temp in the thickest part of the flat and not the point. I seperate the flat from the point before i start the cook but that's just me. Either way is fine.

Bryan

 

[Greg Rempe]

Erik, I always make burnt ends with my briskets...I speprate after the flat gets to temp and then put the point back on the WSM for the duration!

Typically, when mine is cooked, the point will seperate easily...kinda pull off!