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First packer brisket. Questions on burnt ends.

post #1 of 6
Thread Starter 

I just picked up a choice grade 14.7 lb full packer brisket. Plan is to do burnt ends with the point. My inexperience has read a number of plans on how to properly do burnt ends. My overall plan was to smoke it around 250-275 to an IT of 170. Then "crutch" it by putting it into an aluminum pan with some sauce made of apple juice, brown sugar, worshteshire, and some BBQ sauce. It'll be covered after that and stay until IT gets to 195-200. I did this with the first/only brisket I ever smoked, which was an 8 lb flat. The flat came out very tender and moist. Not quite tender enoug to pull and just firm enough to slice. Exactly what I was aiming for. I have read I should  rest for 30-60 minutes before I remove the point then I should re-rub the point where it was cut and put it back onto the smoker for another 4-5 hours.

 

Does this sound correct?

 

I also saw on AmazingRibs that they recommend frying the burnt ends, after they are chopped, in a pan of rendered fat with some drippings mixed in. Anyone do this or just chop, sauce, and serve (after resting of course)?

post #2 of 6
Thread Starter 

I forgot to mention. I have a full 55 gallon barrel UDS with two racks. Bottom rack runs a bit hotter than the top, maybe 10-20 degrees. I saw one recommendation to separate the point when IT gets to 170, then finish it seperately. If I did that, I could pop the flat into the pan on the top rack and put the point on the bottom rack where it would crisp better and finish quicker at the higher temp while the flat finished above in the crutch. Would I loose too much moisture this way, you know not resting the meat prior to cutting it?

post #3 of 6
Thread Starter 

Well, maybe a few of you west coast guys can chime in before it's time for me to decide. I ended up putting the brisket on tonight so I can eat it for lunch tomorrow. Smoker's at 275 and IT is at 109 right now. I'll post pics later but I'd love to know if separating the point while the meat is hot and unrested is safe considering they're both going right back on the smoker if I separate at 170. Otherwise I'll play it safe and wait until 200, rest, separate, and pop the point back on for burnt ends.

post #4 of 6

You can separate when hot but must be very careful to follow the fat line and avoid cutting the meat of the Flat. It really is a good idea to rest at least 30 minutes to avoid any loss of juices. Your plan to put the Point on the bottom rack and pan the Flat above it is a good one. I like the Traditional Burnt ends, none of that putting in a pan and saucing them stuff. Just Rub and more time in Smoke. It's just my opinion but Saucing is ok if you are rushed but that is not really what Burnt Ends are about. If you like sweet saucy beef what you did the first time is fine. You may consider trying this...Saute some chopped Onion, Carrot and Celery. About 1/2C of each, then throw them in the pan with the beef and some Beef or Chicken Broth or even water with and Bouillon Cubes, Powder or Base. Hell, Lipton Onion Soup mix works too. Add Wine if you like, a pinch of Thyme and a Bay leaf, cover and finish the cook. The result is tender meat and a good Au Jus for dipping the meat or place the sliced Brisket on a French or Italian Roll with some Fried Onions and maybe some Swiss Cheese and Horseradish and dip the snadwich in the JUs for a French Dip. Really great eating. In the future, try the recipe below. Itis real popular around here and makes the best Au Jus for any smoked Beef...JJ

 

 

Smokey Au Jus

 

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

 

 

post #5 of 6
Thread Starter 

Thanks for the quick reply and recipie. I will give that a try. For now I will take your advice. I'm not going to separate until I get to my target slicing IT of 200.

post #6 of 6
Thread Starter 

Here's the packer trimmed up. As you can see my knife work needs some work.

 

All rubbed up and put onto the smoker

 

Removed and ready for a rest

 

The flat sliced up

 

And...the point being cubed up. The point got smoked 4 hours longer than the flat. I let both rest, separated them, put the flat back in the cooler to rest, reseasoned the point (where cut from the flat), and back onto the smoke it went.

 

Here's the burnt ends drizzled in the drippings and sauce used in the foil/pan/crutch.

 

Last but not least is our improvised outdoor spread for Independence Day lunch

 

Tenderness: The IT read 203 when I pulled the full brisket off and rested it. I did NOT test for tenderness. The flat was juicy and tasty but not quite as tender as I'd like. Don't get me wrong, every bite was eaten but, the crowd favored the burnt ends as they were more tender and more flavorful with the crispy bark they had. Next time I may not crutch the brisket or I may even try to to a wet to dry method to get better bark. But, I WILL test for tenderness once IT target is reached.

 

To the burnt ends: I've read a number of ways to "do" them. All I did was double smoke the point, cube it, and drizzle a little sauce on it. I read some people fry it in trimmed fat after, and/or cook it in a pan with sauce to carmelize it a bit. I did none of these and it tasted great. Any preferences/tips here?

 

One more question: I notice many of your briskets have a perfect 360 degree smoke ring. Mine did not. Do you flip your brisket at some point while cooking? I read mixed suggestions for/against. Given that, I did not flip and cooked fat cap up.

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