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whole packer into burnt ends, any reason not to?

post #1 of 17
Thread Starter 
So I just wanted to run this by some of the experts on this site.
Recently I did a brisket and turned the point into burnt ends and it is my new favorite thing, just thinking about it now makes me wish I had some more.
So I was thinking that smoking a brisket takes so long, 12-15 hours and then an additional 2-3 hours to do burnt ends I figured my next brisket I would just cube the entire thing and try turning it into all burnt ends.
I know the point has a bit more fat through it than the point and that is part of what makes it so tender and moist but I thought the flat cubed and smoked into a whole burnt ends brisket smoke would be great.
Any reason not to give it a try?
post #2 of 17
Most everyone uses only the point section because of the excess fat found in this part of the briskey. If you do use the flat it will just dry up, unless it contains alot of marbled fat which they normally don't..
post #3 of 17
Hmm...very interesting concept...I like the idea...never did burnt ends myself (yet, soon I hope).

Here's my theory: The smaller chunks would require a lower chamber/grate temp to cook slow enough though the plateau for the purpose of a good breakdown of the connective tissues. This should give you a nice tender piece of meat to start out with for the finish. Maybe start out at about 180* for the first 2-1/2 hours of smoking to lengthen the stallas much as can possibly be done safely, then pull it up to about 275-300* if you can, to build up the bark quickly so they don't dry out.

Getting through the 40-140* I/T temp range will come out fast after bumping the temps up that high, so I don't think this would even be an issue.

Man, I want to see this one big time. Do post your progress and results! PDT_Armataz_01_34.gif

post #4 of 17
I cann't recall even trying burnt end but thats not saying that I haven't. But doing a whole brisket into ends? I'm not real sure of that one Fire. I mean you can do what you want to but thats an awful lot of ends. Or it maybe a great thing too. I guess I'm still on the fence with this one.
post #5 of 17
Fire, from a Kansas City viewpoint, the world needs all the Burnt Ends it can get...PDT_Armataz_01_34.gif

Now, Does that answer your question?icon_mrgreen.gif
post #6 of 17
FiU...I've wreastled with this one many times before and I think the flat is too lean for worthy burnt ends by itself.

I've come to the decision that if you cut up the flat and put it in a foil pan like you did with the puerco pibil, and generously slathered them with olive oil or butter or beef tallow (talk to your butcher...you can get gobs of it) you would be set! When I say generously slathered, I mean there has to be about 1/4 inch in the bottom of the pan. Not so much you are deep frying them, but those lean pieces of meat have to be moistened with fat and stirred every hour or so.

Given the above, I think you are onto something good. Real good. Imagine a brisket load of burnt ends for munchin's....for baked beans, for frijoles de la olla, for whatever. Fill a fattie with them! Woo-Hoo!

Personally, I STILL (haven't yet) want to make a Rivet "burnt ends burrito". BIG flour tortilla, lots of chopped up burnt ends, LOTS of grated Oaxaca-Mexican-Melty cheese and a generous sprinkling of red pepper flakes. Oh wow.......

Give it a shot!
post #7 of 17
I have tried turning chunks of a flat into Burnt ends, and while they had good flavor, they were dry and a little tough compared to the point.
post #8 of 17
what he^^^^^said....
post #9 of 17
Okay someone needs to explain the terminology to me here. I hope to be doing a brisket in a week or so my first one so I need a bit of education.
I was under the impression there were two types or kinds of brisket. A packer being thicker with very little or no point at all. A flat is a thinner brisket with a nice point for making the burnt ends.
What am I missing??icon_question.gif
post #10 of 17
The Packer is a whole brisket with the point...

A flat is a brisket with the point removed...

The point usually makes the best Burnt Ends...
post #11 of 17
Ahh.. thanks for clearing that up .icon_smile.gif
post #12 of 17
Brisket does not have to be low and slow.We turn out a tender product at comps and run smoker from 250-265 degrees mainly.

Briskets are done when you put a probe etc in them and it has no resistance....I would say it is the most overcooked/dried out etc. meat smoked.It does help to have cooked a few 100....

Can be anywhere from 180 degree in flat to 205 degree in point...

Quality is big issue...

These folks are right on from my experience.If i cook say a 4 pound flat-i sear it to tenderize.

They charge good money for burnt ends.....
post #13 of 17
you know, i've seen packers and i've seen just flat's,wonder if you could just get point's?!?!?!?

post #14 of 17
The flat cubed and re-smoked will be too dry!

Burnt ends are awesome, and normally don't last very long!

post #15 of 17
Im sure you can check with your meat departments and they can help you out with just points.
post #16 of 17
Thread Starter 
Thanks for the advice everyone.
I kind of figured the flat would be a bit on the dry side considering how lean it is but I guess I'll give it a try anyway.
If I don't I will always wonder and it will really bug me to have not given it a shot.
Going to pick up a packer tomorrow (or Wednesday if they are out tomorrow) and give it a nice injection and chipotle rub then cube the point, half the flat (other half for snacking) and see what happens.
Figure I will add some juices and maybe a bit of butter along with the rub and BBQ sauce to the cubed meat during its final 3 hours in the smoker, hopefully that will keeo it nice and moist.
Again, thanks for all the input, you can be sure I'll post the results.
post #17 of 17
Yep-they almost all be corned beef before day hit da market....
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