Burnt Ends conundrum

Discussion in 'Beef' started by njbeerman, Nov 19, 2014.

  1. Howdy all,

    So I'm smoking a brisket Friday and I wanted to remove the point to make burnt ends.  Haven't done so yet and I can't figure out which method to go with. Please feel free to add your thoughts.

    Method 1) Pull the brisket out at ~175, remove the point, re-rub the cut spots, put both in the smoker til the brisket hits 185 and then let the ends keep going.

    Method 2) Pull the brisket at ~185, let it fully rest, remove point and put back in smoker, slice brisket

    My concern was just cutting the point off hot and having a lot of deliciousness run off, whereas the 2nd method adds some time because I have to rest the point before finishing it and have to factor that into the cook time. Curious how you all do yours. Cheers!
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    njbeerman, hello . I'm not the best to ask as I do a Whole Brisket at one cooking (could be hours) . However , This may help you : http://www.smokingmeatforums.com/newsearch?search=trimming+Point+and+Flat+from+a+Brisket&=Search

    Watch your heat , use a reliable therm (Mav.733 is great) , and be patient.

    Be sure to do a tender test on the Flat with a toothpick (in/out like Butta) , The Point then can stay , render and be the morsels you want.

    Don't rush things , it will get there  (use a probe therm.) and leave the lid closed on the Flat for more good Bark,( unless you like in a bad 'Hood') [​IMG]

    Have fun and . . .
  3. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I cook the entire brisket till it is done, separate the point from the flat, wrap the flat in foil and put it into a dry towel lined cooler to rest. Cut up the point toss the cubes with a thin layer of BBQ sauce and a light dusting of rub, then put back in the smoker for 1.5-2 hrs. Pull them off and enjoy!

    Since you have to rest the flat for a while anyway doing the burnt ends while it rests works great.

Share This Page