Chewy Burnt ends

[Smokin Big T]

I am having a problem with chewy burnt ends. Great flavor, just real chewy. I am pulling point at 195 and resting in cooler wrapped for 2 hours before slicing. Tossing in Apple cider Vinager, sauce and rub and then back on for 30mins. The last 2 have come out with great test but chewy. Any advise would be appreciated.

 

[chilerelleno]

For brisket burnt ends, cook till tender then cube and glaze.

 

[Misplaced Nebraskan]

^^^ What he said. go by feel, not temp. Usually start probing around 195 ish and check every 3-5 degrees til probe goes in with no resistance. once they probe butter soft, then pull to cube up, sauce or glaze.

 

[chilerelleno]

If you're doing chuck BEs you can cook till tender than cube and glaze, or you can cook till about 195°, cube, then braise in sauce to finish.