- Jul 5, 2014
- 3
- 10
i'm pretty new here and haven't posted much at all, but i'm planning to smoke up a brisket point cut and make burnt ends. really don't wan't to get the whole packer thing. so how should i do this? just keep it in until it reaches about 195 and take it out, or should i take it out earlier, wrap, cube, put in broth, or whatever? thanks