Burnt Ends How-To

[rabbithutch]

Is there a definitive article here on how to make burnt ends that includes separating the point and the flat and what to do when?

I've smoked a dozen or so full packers but never made burnt ends. I'd like to learn that skill.

Thanks for any help.

 

[pc farmer]

All I do is cook the packer until its done then seperate the point from the flat.
Cube the point, add more seasoning and cover in a pan then back on to the smoker for a bit

 

[radio]

I separate the point at around 190°, cut into cubes, add a wee bit of sauce, then back in the smoker uncovered until melt in your mouth tender. They usually finish about the same time the flat probes tender. I have been known to bump up the smoker temp in the final 30 minutes or so to caramelize the sauce as I don't care for drippy burnt ends.

 

[rabbithutch]

Thanks for the info.

What sauce do you put on the ends? Do you place the cubes on the grill or in a pan?

 

[Bearcarver]

Is there a definitive article here on how to make burnt ends that includes separating the point and the flat and what to do when?

I've smoked a dozen or so full packers but never made burnt ends. I'd like to learn that skill.

Thanks for any help.

If you're still looking for a Tutorial on "Separating the Point from the Flat", Pete did about the best one I've seen.

Here it is
http://www.smokingmeatforums.com/a/brisket-separation-technique


Bear

 

[rabbithutch]

Thanks, Bear!

My search fu was insufficient to find that post.

 

[Bearcarver]

Thanks, Bear!

My search fu was insufficient to find that post.

I just happened to remember when "Pit 4 brains" made that Thread, back in 2010.

So I just searched for him & that led me to it.

Bear