Burnt ends question

[mister j]

Hey everyone,

I started smoking last year with an MES 30, and I'm doing my early research for next grilling season. I've made a few briskets so far, and attempted burnt ends a few times. The burnt ends came out great, but the slices from the flat ended up a little dry. Here is what I did:

I smoked the whole brisket until the flat reached internal temp of 190. I wrapped the brisket in foil, and put it in a cooler stuffed with towels for an hour. I then separated the point, cubed, seasoned, tossed, and went back in the smoker for another 1:30-2 hours. During this time I rewrapped the flat and put it back in the cooler. I did this because I wanted to serve it all together.

I'm guessing the flat just continued to cook in the foil. Perhaps I should take it off the smoker at 185. Or should I just serve the flat and the ends separately? Any thoughts?

Thanks,
Jay

 

[worktogthr]

Hey everyone,

I started smoking last year with an MES 30, and I'm doing my early research for next grilling season. I've made a few briskets so far, and attempted burnt ends a few times. The burnt ends came out great, but the slices from the flat ended up a little dry. Here is what I did:

I smoked the whole brisket until the flat reached internal temp of 190. I wrapped the brisket in foil, and put it in a cooler stuffed with towels for an hour. I then separated the point, cubed, seasoned, tossed, and went back in the smoker for another 1:30-2 hours. During this time I rewrapped the flat and put it back in the cooler. I did this because I wanted to serve it all together.

I'm guessing the flat just continued to cook in the foil. Perhaps I should take it off the smoker at 185. Or should I just serve the flat and the ends separately? Any thoughts?

Thanks,
Jay

By no means am I a brisket expert but if the brisket was overcooked it would have been falling apart or shredding easily. Was that the case? If not, you may have actually pulled it too early. Around 195 I usually start checking for doneness with the probe test. When a probe goes through it like a hot knife through butter it is done. You can then foil, towel, cooler it and takenout when you are ready to eat

 

[mister j]

I think you're right, because it didn't really pass the pull test either. I've read that some leave it on until 200.

Any thoughts on resting the flat while the burnt ends cook?

 

[mike5051]

Go by the probe test and not temp.  When it probes like warm butter, it's done.  It may get too tender if you wrap it at this point., but it needs to rest for a while to let the juices re-distribute.  Good luck.

Mike