First Brisket couple basic questions

[Dupree]

So I have read several threads and it seems like high heat is the "in thing" these days so I will start there this coming Sat. morning with a full packer (10-14lb range).

My first question is about the point, after the ~4-5 hour smoke will it be edible/usable or do I need to cook it further for burnt ends?

Dumb question i know but I would rather ask you guys now than look like an arsehole come Sat. morning with everyone looking.

 

[Rich Paq]

After that time the point would certainly be edible. However you may want to finish the point on the smoker to tighten up the bark since it will be a little mushy from the foil. Just be careful not to dry it out.

 

[Dupree]

Thanks. For my second question, how does one get at the flat to check for tenderness after it is foiled, doesn't the point cover the flat and make it kind of tough, and if you come in from the side then you spill out the juices...dumb question but know I haven't cooked one of these guys as yet...

 

[Rich Paq]

The point only partially covers the flat so there is room to check. I just cook flats myself.