JAKs Q & brew
is one Smokin' Farker
I am planning on making brisket for the superbowl. I always do packer briskets whole.
I want to do burnt ends with the point and make sandwiches with the flat.
I am planning a long hold (10+ hours) after cooking, should I separate point and flat before wrapping up for the long hold, or wait and separate the point an hour before serving and finish.
Not sure if it will make much difference but want to get recommendations for the group.
I want to do burnt ends with the point and make sandwiches with the flat.
I am planning a long hold (10+ hours) after cooking, should I separate point and flat before wrapping up for the long hold, or wait and separate the point an hour before serving and finish.
Not sure if it will make much difference but want to get recommendations for the group.