brisket burnt ends

[georgia smoker]

I smoked a packer brisket. Separated the flat and point. Flat was eaten but I had to freeze the point in a vacuum seal bag. What's the best way to use the point to make burnt ends? Thaw, put in pan with beef broth, heat on smoker again? Thanks for any and all help!

 

[JckDanls 07]

If the point is already cooked/smoked, I wouldn't waste fuel/wood on/in the smoker... Cut the point up into cubes... Put in foil pan with the sauce and cover...Place in a @300 degree oven (stir occasionally... If you want to throw them back in the smoker afterwards (to set the sauce), that will be fine but not really needed...

 

[Gonna Smoke]

I smoked a packer brisket. Separated the flat and point. Flat was eaten but I had to freeze the point in a vacuum seal bag. What's the best way to use the point to make burnt ends? Thaw, put in pan with beef broth, heat on smoker again? Thanks for any and all help!

If the point is already cooked/smoked, I wouldn't waste fuel/wood on/in the smoker... Cut the point up into cubes... Put in foil pan with the sauce and cover...Place in a @300 degree oven (stir occasionally... If you want to throw them back in the smoker afterwards (to set the sauce), that will be fine but not really needed...

I completely agree with Keith...

 

[BigW.]

Since it is already cooked, after thawing cube and throw in a skillet. Once it is warmed up and sizzling, add some BBQ and allow to set up. I'd use a medium hot non-stick skillet. Should take 20-30 minutes to get some fast burnt ends.

 

[bellarozes]

What’s the value of cola vs something like beef stock?