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Burnt Ends!

post #1 of 4
Thread Starter 
So I am going to smoke a whole brisket on Sunday and I had read an article on making the point into burnt ends. I can find the article again and I was wondering if anyone has any input on this.
post #2 of 4

Let the flat get to temp (190), cut point from flat and wrap flat in foil and towels and let rest in empty cool.  Cube the point into "burnt ends", put into a foil pan, ad some juice (au jus, beef stock, etc.) and rub if you want and let them cook to an IT of 200-205.  Pull them, let them rest for a bit and enjoy!

post #3 of 4
Thread Starter 
How can I check the internal temps in them if they are cut into cubes?
post #4 of 4

Just use your therm and probe a few cubes, doesn't have to be all of them :)

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