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First Time Burnt Ends

abetheham

Newbie
19
28
Joined Nov 19, 2013
Mother’s Day and my wife’s birthday always fall on the same week/weekend. Lucky for me, her favorite meal is smoked brisket so that’s what she gets every year. I have always smoked the brisket whole in the past, but I’ve always wanted to try burnt ends so I figured I’d give it a shot this time. I separated the Point & Flat Friday night, trimmed them both up, and rubbed them down. After wrapping them up, they were put in the fridge until 2 am Saturday night. The first 4 hours, I smoked them at 225 and then kicked it up to 250. When they got to 160 IT, I put the Point in a foil pan with beef broth and covered. I also wrapped the Flat in butcher paper. The Point was done a few hours before the Flat so I double wrapped that in foil and a towel and placed it in the oven. About an hour before eating time, I cut the Point into cubes, put them back into a foil pan with the juices from before (using a separator to keep the fat out) and lightly covered with BBQ sauce. The Flat was stubborn and wasn’t done until 4pm. IT was 204 before it was done and a probe went through it like butter. Gave that an hour rest before slicing. Burnt ends truly are meat candy. Wow, I will be making them again.
This was also my first time making smoked Mac N Cheese. The wife said that’s a new side that will be on the menu every year.
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okiefisher

Smoke Blower
76
26
Joined Jul 21, 2017
Mother’s Day and my wife’s birthday always fall on the same week/weekend. Lucky for me, her favorite meal is smoked brisket so that’s what she gets every year. I have always smoked the brisket whole in the past, but I’ve always wanted to try burnt ends so I figured I’d give it a shot this time. I separated the Point & Flat Friday night, trimmed them both up, and rubbed them down. After wrapping them up, they were put in the fridge until 2 am Saturday night. The first 4 hours, I smoked them at 225 and then kicked it up to 250. When they got to 160 IT, I put the Point in a foil pan with beef broth and covered. I also wrapped the Flat in butcher paper. The Point was done a few hours before the Flat so I double wrapped that in foil and a towel and placed it in the oven. About an hour before eating time, I cut the Point into cubes, put them back into a foil pan with the juices from before (using a separator to keep the fat out) and lightly covered with BBQ sauce. The Flat was stubborn and wasn’t done until 4pm. IT was 204 before it was done and a probe went through it like butter. Gave that an hour rest before slicing. Burnt ends truly are meat candy. Wow, I will be making them again.
This was also my first time making smoked Mac N Cheese. The wife said that’s a new side that will be on the menu every year.
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Looks really good! Smoked a lot of meat and Dutch's Wicked Baked Beans but never the Smoked Mac n Cheese. I guess that's one of the next things I'll have to try.
 

abetheham

Newbie
19
28
Joined Nov 19, 2013
Looks really good! Smoked a lot of meat and Dutch's Wicked Baked Beans but never the Smoked Mac n Cheese. I guess that's one of the next things I'll have to try.
Those beans are my normal goto for a side too, but wanted to change it up. Since we had family over, figured the Mac N Cheese would go over better with all the kids. The recipe I used is from a YouTube video by HowToBBQRight.
 

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