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Brisket / Burnt Ends Wanted!

post #1 of 5
Thread Starter 
I am doing a 15 lb. packer brisket (perhaps about 10-11 lbs post trim) for tomorrow dinner. I would like to serve Burnt Ends with dinner. Can I cut off the point after a short rest and get Burnt Ends started and return the flat to rest in cooler?
Just trying to figure out how to add Burnt Ends to the dinner table - don't want to save them for dessert. I know I am breaking the rules of "patience" by asking this question.
post #2 of 5

You need to take the point off at about 170-180 IT. Some take it off sooner at 160, some later at 190.

 

Personally I like to let them get nice & tender before I cube them, but not so tender as they start to fall apart.

 

I start checking them at around 180.

 

I separate the point & flat before I smoke them so it's easy to take the point out & make your burnt ends.

 

At that point you can either foil the flat or just let it keep cooking.

 

Al

post #3 of 5
Thread Starter 
Thanks Al.
I guess I am still not sure what is next, since I cooked the whole brisket in one piece. Can I cut off the point at 180 IT and return the flat without affecting the flat?
post #4 of 5
Quote:
Originally Posted by BensonsSmoke View Post

Thanks Al.
I guess I am still not sure what is next, since I cooked the whole brisket in one piece. Can I cut off the point at 180 IT and return the flat without affecting the flat?

 

Yes absolutely you can do that. This is the way most folks do it. I just think it's easier to have them separated already.

They will separate very easily, sometimes you can do it with a spatula instead of a knife, because the fat is so soft after cooking so long.

 

Al

post #5 of 5
Thread Starter 
Awesome. Thanks for your advice. I will update with results and try to include pics for the first time.

And thanks to you and everyone else. I depend on the forums quite a bit - my primary resource.
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