Burnt Ends Question

[FoxmanNC]

The plan is to get up around 2-3 am Thursday morning (my day off) and begin my first attempt at a brisket. Watching several video's, I think I am going to leave the point attached, but trim the fat between the flat and point in order to season the point. When I pull the meat, I will separate the point for burnt ends while wrapping the flat in butcher paper and place it in a cooler. That is my plan today.

The questions are 1. what are some suggestions for the sauce to coat on the ends while I finish them off, 2 how long and at what temp. Seems like I have read to continue at 225 for another 30-45 minutes? Thoughts?

 

[Sowsage]

The plan is to get up around 2-3 am Thursday morning (my day off) and begin my first attempt at a brisket. Watching several video's, I think I am going to leave the point attached, but trim the fat between the flat and point in order to season the point. When I pull the meat, I will separate the point for burnt ends while wrapping the flat in butcher paper and place it in a cooler. That is my plan today.

The questions are 1. what are some suggestions for the sauce to coat on the ends while I finish them off, 2 how long and at what temp. Seems like I have read to continue at 225 for another 30-45 minutes? Thoughts?

Best thing for time is to just keep checking them until you get the tenderness you want . as far a the sauce goes.....could be anything. Pick your favorite store baught sauce add some honey or brown sugar.....maybe both and a bunch of butter. Check out Malcolm Reed's how to BBQ right videos he has some good points on burnt ends.

 

[Nole4L]

The last one I did I pulled them around 195, cubed the point, sauced them and cooked them another 2 hours or so at 225. I think it's a matter of personal preference but for me that extra time lets the burnt ends get nice and carmelized on the outside.

 

[FoxmanNC]

The last one I did I pulled them around 195, cubed the point, sauced them and cooked them another 2 hours or so at 225. I think it's a matter of personal preference but for me that extra time lets the burnt ends get nice and carmelized on the outside.

That's what I'm after.

@Sowsage , I'll check out Malcom's videos. I'm thinking a sweet BBQ sauce that I can add some heat too. I don't like the sauce that blows your head off, but I do like it to have a bit of a kick.

 

[Nole4L]

That's what I'm after.

I know lots of people have you using butter, etc for the sauce. I just use straight sauce and smoke them until it's nice and carmelized. Hungry thinking about it....

 

[TNJAKE]

I like bbq sauce, butter, stout beer and some dashes of hot sauce. I go about 1.5hr covered then uncover for 30min

 

[worm304]

I have been doing only beef broth in a foil pan until they are almost done and then pour the beef broth out, lightly cover them in sauce and back on for about a half hour uncovered. I am big fan of sticky fingers carolina sweet. It is not all sweet (despite the name) and has a bit of spice and vinegar to it. It is the only sauce I use on anything. I recommend trying to keep it very simple on your first attempt.