- Jun 13, 2013
- 25
- 10
I am planning to buy and smoke a couple of brisket points to make burnt ends as an appetizer for a family picnic on Saturday. Here is the process that I was planning, not sure if anyone has done anything similar or if it is just not a good idea:1. Fully smoke/cook the brisket point on Friday;2. Wrap it and let it rest Friday;3. Refrigerate the whole point overnight to let the juices set back up;4. Cube the brisket Saturday morning and finish smoking the Burnt Ends so that they are warm for the party.This was my plan to avoid a long night of smoking on Friday after work. One of my concerns would be resmoking the meat on the smoker and how the second rub/sauce would adhere to the cold cubes of deliciousness.Any information would be helpful.Thanks,Chris