or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Smoking Brisket Point Only for Burnt Ends
New Posts  All Forums:Forum Nav:

Smoking Brisket Point Only for Burnt Ends

post #1 of 5
Thread Starter 

So I am thinking about doing some burnt ends.  My butcher will cut off the point for me so I can just smoke the point.  Couple of questions.  Do I smoke until internal temp is at 195 and then re-rub and smoke a little bit longer.  Or, once I hit 195, should I go ahead and cube, rub, sauce, and place into a foil pan?  Thank you for any feedback!

post #2 of 5

The way I have seen brunt ends done is smoke it whole, then cube and sauce and put back on smoker for a bit.

 

You don't want to just smoke a full packer and then separate it yourself?

post #3 of 5

I always smoke the whole packer, then separate point and flat at 160-165°, put my flat back in and cube up the point in a pan, add some more rub and sauce and back into the smoker til they look like what I want! Usually a couple more hours or so. If there's too much grease collecting in the pan, I then put them on a rack above the pan. They get all kinds of yummy bark going on!

post #4 of 5
Thread Starter 
Quote:
Originally Posted by ps0303 View Post

The way I have seen brunt ends done is smoke it whole, then cube and sauce and put back on smoker for a bit.

 

You don't want to just smoke a full packer and then separate it yourself?


I was just hoping to save some time and just do the point for the burnt ends.  I may just end up doing the whole thing.

post #5 of 5
id just buy the whole packer and smoke that bad boy. when the burnt ends run out what will you turn to next? may as well have a flat waiting to be grubbed on. win win in my book.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Smoking Brisket Point Only for Burnt Ends