This was my first time to try burnt ends. They tasted great but not totally sure I did it right? They were a bit chewy?
The pic where it’s sitting in a casserole dish is a 9x13 so you can tell it’s a pretty small brisket. I took the whole thing to 175. Meant to pull it at 170 but it went from 165 to 175 really fast! Next I cut the point. I guessed at where to cut it. Cubed up what I cut. Gave it more of Jeff's rub and a spray of apple juice then a thin sprinkle of dark brown sugar on top to make sure these tasted sweeter than the brisket did. I sprayed the brisket with apple juice, wrapped it up tight and back in the smoker. The brisket lost 15 degrees in this process. I should have sprayed and wrapped it and put it back in the smoker before messing with the burnt ends I guess. I just never dreamed it would cool off that fast. All the meat back in the smoker. Pulled the brisket out at 191. I’ve read where others go to 200 / 205. I think 191 worked out good for me? I pulled the burnt ends at the same time. I wasn't sure how to temp them so i just tasted them and they sure seemed done. Flavor was great but as I mentioned above... a bit chewy. Sorry there is no pic of the finished brisket. I've been having some camera trouble lately.
I look forward to feed back as the brisket is certainly the cut I have the least confidence in.