burnt ends???

jerseydrew

Smoking Fanatic

Original poster

Dec 7, 2012

336

12

• Jun 6, 2013

• #1

if i am not mistaken this is basically the point? do you cook it together with the brisket and then deal with it at the end or do you cut it off at the start and cook it on it's own? 

i would like to try it so any info would be great. 

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Jun 6, 2013

• #2

http://www.smokingmeatforums.com/newsearch?search=burnt+ends

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Jun 6, 2013

• #3

Here's some I did over Memorial Day weekend http://www.smokingmeatforums.com/t/142013/packer-brisket-and-flat-in-the-propane-smoker. If this is the first time separating a point and flat, you can always find the "fat seam" between the two before you rub it, to make it easier to find after cooking. 

I separate at 160* IT in the flat and throw the flat back in the smoker to finish cooking to whatever your personal preference IT is (we like sliced flat that doesn't fall apart, so I only smoke to about 185 or so). Cut the point into cubes, sprinkle and mix your favorite rub into them in a pan and return to smoker. I usually give them an hour or so this way in the smoker, then mix in barbecue sauce and back into the smoker until they reach the color and texture you want.