Steve Whiting
TVWBB All-Star
Although I have cooked many briskets I am never really sure how to finish them. By that I mean, do you separate the point from the flat before slicing or do you slice the brisket whole? If you remove the point how do you deal with the bald spot made on the flat after the point is removed? I have tried removing the point and throwing it back on the smoker for a few more hours to make burnt ends and I have sliced the brisket whole without removing the point. What do you do? I would love some detailed advice on this.