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Brisket substitute for burnt ends?!

post #1 of 6
Thread Starter 
So here I am, deciding that I should probably show my brother how well I could use that ECB he got me for my cooking for his b-day. I'm already smoking 18 lbs of pork butt in one smoker, but I want some burnt ends to liven up some beans. If I buy a brisket, I want to just get a couple of tips, but I'm doubt I can get anything but a flat or a packer where I live. Any suggestions on what I can use for a substitute? Has anyone even dared try anything but brisket for burnt ends?

Thanks in advance! - gravey
post #2 of 6
Never tried doing burnt ends with anything but a brisket but if you had to do anything besides it I would say a chuckie smoked to about 190 then cubed and completed into burnt ends. Should still give you the texture and amazing taste you would want.
post #3 of 6
Thread Starter 
Is it possible that the tip of the brisket goes by another name? I'd love to have the brisket, but if I can't find it..I still want burnt ends.
post #4 of 6
From what I have seen in my area you can buy the flat or you can buy a full packer brisket but have never been able to find just the point which would be great, load the smoker up with nothing but points and make burnt ends all day long!
If they sell the flat but no tthe point then what do they do with it I wonder?

If you can get a hold of a full packer then you can always smoke it up, remove the point for burnt ends and slice the flat for a fine meal as the ends get another few hours of smoke.
post #5 of 6
I too have only seen flats and Packers but not any just points aviable out there. Now getting a packer like you said and smoke it then take the point off for burnt ends and then slice the flat for everything else. Now thats a good idea and you will have the best of both worlds.PDT_Armataz_01_12.gif
post #6 of 6
I can find flats and points already seperated in Des Moines. I see you're in Nebraska. Do you have a HyVee grocery store near you?
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