Free: Contests & Raffles.
I wouldn’t separate it. For one when you slice into the brisket you lose a lot of juice, and it won’t seem as over done. I have never cut it off and it always turns out good.
Ok, so if I leave it whole just temp probe the thickest part and pull it when that reaches 200 -205? I plan to wrap in foil and towels and place in a cooler for at least a couple of hours before serving.
What point do you guys pull to wrap? Curtis
What’s everyone’s favorite seasoning/method?
I've tried a dozen different ways to season it and have never noticed that large of a difference. It all ends up tasting like smoked brisket with little taste of the seasoning.