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Burnt Ends

post #1 of 4
Thread Starter 
I'm curious if the correct method is to rest the whole brisket before seperating and cubing the point, or seperate soon after you pull the meat and just rest the flat?

What's your method?
post #2 of 4
Im interested in this as well. Im about to do my second brisket and although my first one turned out great I did not make any burnt ends and would like to try this time!
post #3 of 4
Not sure what's the right way but I rest the whole brisket. Then during the next couple of days we make the burnt ends when we want them.
post #4 of 4

Not an expert by any means, but I separate and cube the point. Burnt ends go back into the smoker while the flat rests. :xrocker:

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