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Brisket Burnt Ends How-To

post #1 of 17
Thread Starter 
Hey all! I'm gonna be doing my first whole (packer) brisket. I plan on smoking it all together. I was planning to keep connected the whole duration and then cubing the point and throwing it in a skillet to fry up with sauce and rub after.
Is that OK to do? Any suggestions???
Thanks guys!

Pat
post #2 of 17

That might work, but for the best melt in your mouth results, I think after the whole packer is to temp, separate the point, cube it, rub it, and sauce it and put it in a foil tray and return it to the smoker.

post #3 of 17
Quote:
Originally Posted by worktogthr View Post

That might work, but for the best melt in your mouth results, I think after the whole packer is to temp, separate the point, cube it, rub it, and sauce it and put it in a foil tray and return it to the smoker.

That works great!
post #4 of 17
Thread Starter 
Quote:
Originally Posted by worktogthr View Post

That might work, but for the best melt in your mouth results, I think after the whole packer is to temp, separate the point, cube it, rub it, and sauce it and put it in a foil tray and return it to the smoker.
Sweet! How long back in the smoker???
post #5 of 17
Long enough to get hot again and let the sauce get a bit sticky. make enough to sample, you know, quality control.
post #6 of 17
Thread Starter 
Thanks! Another question.
What side up when cooking. I'm guessing point/fat side up?
post #7 of 17

Yeo Definitely fat side up.... Will looking forward to the Q-view....

post #8 of 17
I pull the point at 165-170. Cube up and mix with a bunch of rub and sauce then back In the smoker to render more of the fat out and get them nice and sticky.
post #9 of 17
Thread Starter 
Thanks guys! This thing is ready to hang out in fridge till tommorow.
post #10 of 17
Thread Starter 
So how do you separate point after smoking? Will it just separate easily????
post #11 of 17

You just have to cut it off then cube it.

post #12 of 17
Quote:
Originally Posted by Plister View Post

So how do you separate point after smoking? Will it just separate easily????

 

It will separate very easily, you can do it with a spatula.

 

Just slide it along the top of the flat in the layer of fat that separates the two..

 

The point will come right off.

 

Personally, when I make burnt ends I separate the two before smoking.

 

Here is a good tutorial on separating the two.

 

http://www.smokingmeatforums.com/t/94908/separating-a-brisket#post_503522

 

Al

post #13 of 17
Thread Starter 
Thanks Al!
You recommend wrapping? If so, can I use parchment paper? I have no butcher paper..
post #14 of 17

I answered in your other thread, but no I don't wrap my briskets, unless I'm short on time.

 

Since your making burnt ends, you may want to separate the two when the point gets to about 190,

 

then wrap the flat & put it back on the smoker.

 

Then cube & season the point & put it back on the smoker.

 

Al

post #15 of 17
Thread Starter 
Perfect idea!! That's what I'm gonna do. Thanks!
post #16 of 17
Thread Starter 
So looking like my brisket gonna be done 5 hours before we gotta eat. How do I keep that long? Can I keep in cooler that long or do a oven reheat?
post #17 of 17
It will keep in cooler wrapped in foil/towels fine. If you aren't using the oven for anything you can always kick it on at 150-160 and throw it in there to hold also.
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