Brisket and burnt ends?

[buckaholic84]

So im going to be doing another brisket here soon and wanted to try burnt ends for the first time and have a few questions.

Is it better to seperate point from flat before or after smoking?
After you cube and rub the burnt ends what is the texture your looking for when they are done?

 

[gmc2003]

If your smoker can hold a full packer then most folks like to cook them whole. The texture should be succulent. Not quite fall apart, but not chewy.

 

[buckaholic84]

yes i can fit a full packer...is it hard to tell where to seperate after its cooked

 

[texomakid]

I personally separate point & flat after I pull the brisket around 200 to 205 deg. Then I trim and cube the meat (it's ok to have a piece or 2 during this process, I do!) and then I dust it with more rub and back in the smoker. From here it's up to you but anywhere from 1 to 4 more hours in the smoker is not uncommon. I just look for a good bark and pull it. It's my favorite part of the brisket. There is an abundance of technics just search and click. Good luck.

 

[buckaholic84]

I personally separate point & flat after I pull the brisket around 200 to 205 deg. Then I trim and cube the meat (it's ok to have a piece or 2 during this process, I do!) and then I dust it with more rub and back in the smoker. From here it's up to you but anywhere from 1 to 4 more hours in the smoker is not uncommon. I just look for a good bark and pull it. It's my favorite part of the brisket. There is an abundance of technics just search and click. Good luck.

do you put them in a foil pan when you put them back in wraped/unwrapped

 

[texomakid]

I do use a foil pan unwrapped so the smoke & heat can help caramelized the sauce & rub. I buy the foil pans in bulk at Sams. I use them for everything. They come in handy when cooking.