Brisket Point Burnt Ends

[chilerelleno]

A good cook can fake some pretty danged tasty Burnt Ends out of many cuts of meat.
Pork Belly, Cubed Pork Butt, Chuck Roast and of course the Brisket Flat.
But the hands down best is the extremely tender and fatty succulence of the Brisket Point.
It is simply no contest.

Of course this is just my $0.02 worth of opinion.

So if you can cook a full Packer these are too easy.
Today I separated the Point from my Hot-n-Fast Brisket I cooked yesterday and made some Burnt Ends.

Cube the Point.
I added butter, honey and SBR.
Into a 375°-400° smoker and cooked until the sauce was getting thick.
Then I folded it all together to coat the meat and let it go until the glaze was well set.

It's BBQ flavored brisket butter!

 

[chilerelleno]

Oh yeah, made a Blueberry/Apple Dumpcake for a dessert.

 

[Rafter H BBQ]

Damn John, I am really craving brisky now!! Your first thread on the packer was awesome, this one is phenomenal! I may need a new phone... not sure this one is drool proof! Well done man!

 

[gmc2003]

Holy cow John that looks fantastic, I haven't seen your first thread yet, but I'm a looking for it now.

Point for sure
Chris

 

[Jonok]

Wow!

 

[jcam222]

Damn chilerelleno that looks AMAZING!!

So hot and fast , what temp did you do your brisket at? I am doing a clod cook tomorrow. Debating low and slow at 250F or 3 hours at 250f and then cranking her up to 300F. Honestly have done it both ways and the smoke ring on the 300F was amazing. Both tasted great.

 

[chilerelleno]

Damn John, I am really craving brisky now!! Your first thread on the packer was awesome, this one is phenomenal! I may need a new phone... not sure this one is drool proof! Well done man!

View attachment 396439

LMAO... I'll buy you a bib.
Thanks Justin, appreciate it.

Holy cow John that looks fantastic, I haven't seen your first thread yet, but I'm a looking for it now.

Point for sure
Chris

Thanks Chris, for the Like and all.

Wow!

Yep, that's about what I was thinking with a full mouth.

Damn chilerelleno that looks AMAZING!!

So hot and fast , what temp did you do your brisket at? I am doing a clod cook tomorrow. Debating low and slow at 250F or 3 hours at 250f and then cranking her up to 300F. Honestly have done it both ways and the smoke ring on the 300F was amazing. Both tasted great.

Thank you very much.
I started out giving it smoke for 2.5hrs at 275°.
Then maintained temps above 380° and pushing 400°+ throughout the rest of the cook.
Another 2.5hrs unwrapped to and IT of 165°, then about 2hrs butcher paper wrapped till probe tender.