I'm cooking my first brisket this weekend for my family Christmas (lunch on Sunday). My general plan is to start it Saturday afternoon, wrap the brisket before I go to bed, and then pull it first thing in the morning. After I pull the brisket off, I have 2 racks of ribs to do, so I want those on by 7am. I am going to wrap in butcher paper w/ beef tallow like Mad Scientist BBQ.
So here are my questions:
1- For a 19lb pre-trim brisket, how long should I plan to get it to 165 to wrap and from wrapping to complete? I figure that if it isn't coming to temp after wrapping in butcher paper, I can add a foil boat and speed it up some.
2- Given the size, should I trim the ridge part of the point ((not sure what the actual name of that part is) and just smoke that separately for some burnt-ends?
Thank you!
So here are my questions:
1- For a 19lb pre-trim brisket, how long should I plan to get it to 165 to wrap and from wrapping to complete? I figure that if it isn't coming to temp after wrapping in butcher paper, I can add a foil boat and speed it up some.
2- Given the size, should I trim the ridge part of the point ((not sure what the actual name of that part is) and just smoke that separately for some burnt-ends?
Thank you!