Burnt Ends Advice Needed

Discussion in 'Beef' started by fishawn, Aug 4, 2009.

  1. fishawn

    fishawn Smoking Fanatic

    I currently have a 16# Brisket in the MES and would like to try to make Burnt Ends. Any advice or comments on the process would be appreciated.
     
  2. The meat from the point is your best bet for burnt ends. Just separate the flat from the point once the flat reaches around 190. Then take the point on up to around 210. Then cut the point into cubes about 1 inch in size. Place them into a foil pan, cover with your favorite BBQ sauce. Put them back onto the smoker for an hour or so to get the sauce to kinda caramelize or glaze onto the pieces. I made some in this thread.

    http://www.smokingmeatforums.com/for...331#post290331

    Hope this helps [​IMG]
     
  3. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    I'ev also heard of re-rubbing the point after you seperate it from the flat. and then continue smoking it for a couple hours
     
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    did some burnt ends sun . cubed up the point and placed a layer of cubes in a foil pan and sprinkled on some rub and poured on some sauce . did 4 layers in the pan . Back on the smoker for another 2 hrs at 225.
    In the fridge and haveing burnt ends on some big potato rolls w/ some good sharp cheddar for supper tonight.
     

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