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Labor Day Weekend Smoke for a friend - Brisket, Burnt Ends -- some Q-view

Discussion in 'Beef' started by smoke_chef, Sep 7, 2010.

  1. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    This was my first time to try burnt ends. They tasted great but not totally sure I did it right? They were a bit chewy?

    The pic where it’s sitting in a casserole dish is a 9x13 so you can tell it’s a pretty small brisket. I took the whole thing to 175. Meant to pull it at 170 but it went from 165 to 175 really fast! Next I cut the point. I guessed at where to cut it. Cubed up what I cut. Gave it more of Jeff's rub and a spray of apple juice then a thin sprinkle of dark brown sugar on top to make sure these tasted sweeter than the brisket did. I sprayed the brisket with apple juice, wrapped it up tight and back in the smoker. The brisket lost 15 degrees in this process. I should have sprayed and wrapped it and put it back in the smoker before messing with the burnt ends I guess. I just never dreamed it would cool off that fast. All the meat back in the smoker. Pulled the brisket out at 191. I’ve read where others go to 200 / 205. I think 191 worked out good for me? I pulled the burnt ends at the same time. I wasn't sure how to temp them so i just tasted them and they sure seemed done. Flavor was great but as I mentioned above... a bit chewy. Sorry there is no pic of the finished brisket. I've been having some camera trouble lately.

    I look forward to feed back as the brisket is certainly the cut I have the least confidence in.


    Smoke Chef




  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    How long did you have the burt ends back in the smoker once you cut them up and added all the goodies? I usually put mine back on for 2-3 hours depending on how much of a time crunch I am working with. Also if I remember right I usually don't cut mine up until it reaches 195 or what every my end target is. Once I have reached my end target/internal temp I cut up the point add my rub and sauce then throw them back on the smoker for 2-3 hours. Not saying this is the only way to do it but I have alway has good luck doing it this way. Hopefully others will chime in soon and give their prefered methods very soon. I am normally resting my brisket in foil in the cooler with towels while I am finishing my burnt ends.
    Last edited: Sep 7, 2010
  3. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Looks good [​IMG]
  4. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Thanks bmudd

    rbranstner... maybe that's what I did wrong. I pulled them when the flat hit 190. It was probably 2 hours from the time I chopped them? So, it seems like I took them out to soon. I look forward to trying this again. I'll take them longer next time.