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.
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.
