Brisket question

[Sanjuanron]

I started my whole brisket last night at nine, at 225. This morning at six, the probe in the point is reading 190, and the flat is just getting through the stall at 170. Should I wrap the point? Wrap the whole thing? Let it ride? (I didn’t separate them) I moved the point out of the hottest place on the grill.

I’m surprised the point is that high already.

 

[WooPigFoodie]

I wrap once my bark is crispy to the tap all over. Once it is set then paper it. If you do it earlier the bark never sets and just slides off. After wrapping it will be soft bark from the wrap but will be bark.

 

[Pete590]

Definitely wrap,either foil or paper,can add some tallow or beef broth,the juice is delicious on the brisket

 

[Sanjuanron]

Thanks! I ended up swapping it around and putting the point in the coolest part of my grill. Once the flat got to 203, and probe ready, I pulled it and wrapped it. It’s resting in a cooler now. The point got up to 210, but I think it’ll be alright!
Here it is sharing space with a butt.

I think my mistake was not removing the fat between the point and flat. I will next time!