How big of a brisket?

[Greenenvey]

I'm going  to cube the point and make burnt ends.

That makes me sad, to me the point is the best eating, sliced.

Really well I'll change my plans and slice it I'm very open to suggestions. And Kari the brisket bacon sounds awsome

If you're making burnt ends, rest the brisket whole, and don't separate the point until afterwards.  Brian is the brisket king, for sure, but they don't do burnt ends up there, like we do in the South!  I totally disagree that the point is better sliced!  Cubed, coated in honey, rub, BBQ sauce, and re-smoked four a couple of hours makes the BEST "meat candy" you'll ever sink your teeth into!  Those that have never had this think that "burnt ends" means eating the parts that get tough and overcooked.  They don't know what they're missing!

I agree we do burnt ends around  here they are yummy.. quick question  my brisket has been in for 3 hrs and the point  shows 170 already. Did I put the probe in the wrong spot or is this normal.?

 

[SconnieQ]

I agree we do burnt ends around  here they are yummy.. quick question  my brisket has been in for 3 hrs and the point  shows 170 already. Did I put the probe in the wrong spot or is this normal.?

Do you have probes in both the flat and the point? I wouldn't worry about that reading. There's a lot of fat in the point, so it might give a high reading like that early on. You might even be in the stall, which could last for hours and hours. If you have probes in both parts, go by whichever reaches it's temperature last. You can get wacky readings in the beginning, but they usually settle down and even out.

 

[Greenenvey]

I started a help me thread, but I'll answer you here. I have probe on flat  and point. Now point is 140 and flat is 182 3 and a half hours in...