Holiday brisket...point??

[NJBBQnewb]

Ordered the "whole brisket" from porter road, which is supposed to be both muscles and they do the trimming; however, looks to me like it's missing a big chunk of the flat Should've just went whole packer and trimmed it myself.

Guess I'm still gonna go for it, planning to cook it in the drum over a water tray till 165-170 internal, wrap in butcher paper till finished. Also going to be reheated the next day, so planning to vent it for 15 mins. after cooking, stick right in the fridge, then reheat the next day in a 225 pellet grill till it gets to at least 140. Wish me luck!

 

[Al Czervik]

Good luck… :grin:

 

[Seefyre]

It might be good luck for you, the point will reheat much juicier than the flat-best wishes!

 

[NJBBQnewb]

Reheat day is here, going 225 on the pellet grill for an hour or 2. Happy with the bark for cooking on a drum, had to add coals 6 hours in. We’ll see how it tastes!