I'm wondering how you all handle your brisket when you make burnt ends from the point. When it's just me and my hubby, I cook the full packer and when the brisket is ready, I separate the point and begin the burnt ends process. Doing that leaves an ugly area where the point was removed. For the two of us, it's no big deal.
We are having a party and making a full packer along with the burnt ends. I want the bark on my brisket to look good all over. The obvious solution is to separate the point prior to cooking. I've done that a long time ago and in my notes I wrote to not do that again. Don't really remember why.
So, do you separate your point and flat when you know you are making burnt ends from the point to keep the integrity of the bark on the flat, or do you cook it whole and ignore the barkless area where the point was?
Thanks!
We are having a party and making a full packer along with the burnt ends. I want the bark on my brisket to look good all over. The obvious solution is to separate the point prior to cooking. I've done that a long time ago and in my notes I wrote to not do that again. Don't really remember why.
So, do you separate your point and flat when you know you are making burnt ends from the point to keep the integrity of the bark on the flat, or do you cook it whole and ignore the barkless area where the point was?
Thanks!