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Burnt Ends (and brisket)

post #1 of 6
Thread Starter 

I went to a class the other week put on by the local BBQ store, a brisket class on by a competition guy who cooks his briskets by separating the flat and point before the cook, and in always trying to learn new things, finally had time to give it a shot yesterday.


Picket up a 13lbr



Watch your fingers!



Point and flat


post #2 of 6
Thread Starter 

Was shooting for a 8 - 9 hour cook time, with wrapping after 6 hours, trying to keep fire temp at around 260 - 280.


went with pecan wood




After 6 hours and ready to wrap


post #3 of 6
Thread Starter 

Right around the 8 hour mark, probed and was hitting around 200 plus meat felt ready to come off, so pulled and rested both pieces in a towels for an hour.


Didn't get any pics of the flat cut up because it had to travel somewhere else for dinner, but here in the point coming out of the wrap, cubed, and then back on the fire for 30 minutes to carmelize the sauce.


It's only my 3rd full brisket cook, and this is the best one so far, and I definately don't mind the 10 hour cook time start to finish.




post #4 of 6
Looks like some good eats!
post #5 of 6

Good luck w/ the ends.  I do them all the time but I have never tried separating the tip before the cook. Always separate after the flat is at temp.  At least this will save you another 5 to 8 hours of cooking time.  


I have picked up the tip already separated and made burnt ends that way.  Worked out very well.


Burnt Ends are my Favorite Q..  Can't wait to see you finished product.


good luck.


post #6 of 6

Looks good! Nothing wrong with separating the two prior to smoking. I also smoke at the higher temps now for brisket. I love burnt ends in Chili.

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