Burnt End Bonanza

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Master of the Pit
Original poster
Apr 17, 2006
Garden City, MO
I have been saving brisket points again for a while to have a burnt end feed. We really enjoy doing this and I thought I'd share some pics of it this time.

I always re-rub the area were the point was connected to the flat to make some good bark there while re-smoking the points.

Here are the points rubbed and on the grate waiting for the BDS to be ready:

And finally loaded on the BDS for a 3 or 4 hour smoke before chopping. Not sure how long I'll let them go since I've never smoked just burnt ends on the BDS yet:

I just turned them after 1 hr. and 15 min. and they really want to crumble up. Should be awful good. I also had a couple chunks off the big chuck roll that got pretty done that I'm going to add a bit later and try burnt ends made with it. The wife and I ate at Fiorella's Jack Stack a month or so ago and there burnt ends were made w/ chuck. I was a little surprised at that, but they were very good. You could tell the difference immediately though if you have eaten both types of meat.
My question is....How the heck you manage to save the points??? Thats the first piece my family goes after
Looks awesome Chad, just reading the title got me drooling. Hope you can manage some finished pics before it gets gobbled up! BURNT ENDS RULE!
It is a highly disciplined art form that takes much practice and still sometimes fails.
I just really like to be able to make enough of them to have a meal from time to time. Therefore at times, we suffer and play through the pain w/ sliced brisket.
The key word would be "highly disciplined"
To bad burnt ends have become so popular, used to be able to get brisket points for pennies, but as popularity grows, so does the price.
Having chicken tonite so will be depending on your final pics to get me through!!
Here are a couple shots after the 2nd flip about 2 hrs. and 45 min. total time. I am going to let them go another hour then remove and give a quick rest. Then I will chop them up, add a little rub, mix around a little, and back on in my veggie/meatloaf pans w/ holes for another hour or so.

Before flip:

After flip:

After the hour in the veggie pans I think I will add Blues Hog Original to some, Head Country to some, and leave some plain. Also, I think I'll put them back in the BDS for a half hour or so to set the sauce in aluminum pans.
I just wish I could buy points only. I have never saw points except that have been made into corned beef. I would be in heaven if I ran across fresh brisket points.
Chad -

That's a great idea! I always separate my points and flats before smoking especially when doing pastrami. I think I gonna try to save em up!

Company got here early and I kinda got behind on the finish pics but here they are.

The points done and ready to remove and chop:

Resting on a pan waiting to chop:

Chopped and in pans back on the BDS:

And a close up of the same:

After another hour on the drum ready to take off and add sauce:

Sauced and ready to go back on the drum one last time:

And finally done and ready to eat:

Just one pan done:

And a very poor close up of the finished product:

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