Burnt Ends (and brisket)

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

kcphilaflyer

Fire Starter
Original poster
Jul 2, 2012
40
10
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

 
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.



 
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.

Aaron.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky