Doing a whole brisket in burnt ends?

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j-rod

Fire Starter
Original poster
Jan 14, 2008
56
10
White Pine, TN
Doing a 60th birthday party for my father-in-law this weekend. There are going to be 65-70 mouths to feed. My father-in-law LOVES burnt ends but I have always sliced the flat and used the point for the ends. I am also doing pulled pork and ribs so I would prefer to do a couple of whole Briskets just for burnt ends. I know the two portions of the brisket are quite different. I would appreciate any ideas on how you guys would handle this? I am afraid that the flat will end up like flavorful chunks of shoe leather. Thanks for any input.
 
Doing a 60th birthday party for my father-in-law this weekend. There are going to be 65-70 mouths to feed. My father-in-law LOVES burnt ends but I have always sliced the flat and used the point for the ends. I am also doing pulled pork and ribs so I would prefer to do a couple of whole Briskets just for burnt ends. I know the two portions of the brisket are quite different. I would appreciate any ideas on how you guys would handle this? I am afraid that the flat will end up like flavorful chunks of shoe leather. Thanks for any input.
They will be exactly that, IMHO...the flat muscle is too lean for this application. I have no ideas on how to process it in a manner that would create a product moist enough to be finished as burnt ends. Maybe only cook the flat to around 150*, then rest 30-60 minutes, cube to 1-1/4" - 1-1/2", re-season/sauce and chill before a second smoke @ ~200* for 90-120 minutes. I just don't see it happening with a good texture and moisture, though.

Eric
 
I have tried this and it didn't work. The flat just doesn't make good burnt ends like the point does.
 
Had a similar situation.... Called my butcher and he was happy to sell me just the points. I bought 4 points at around $4 a lb and 4.5 pounds a piece. Pricey. Yes. But people LOVE burnt ends. In this case requests piled up, made them this way to avoid eating 30 lbs of brisket by myself. Ha. Good luck!
 
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