1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

My Burnt ends were tough!

Discussion in 'Meat Selection and Processing' started by joben, Nov 17, 2013.

  1. joben

    joben Newbie

    So I went to the butcher, and asked for the point from a packer he had laying around.  He obliged me and I took it home. Seasoned it up and smoked it 3.5 hours at 225-250. I pulled it at 250.  I let it sit in a cooler for one hour.  I then cubed it. sauce and rubbed it and threw it back in the smoker for another hour.  Served em up for dinner and they were tough as leather.

    Only second time doing burnt ends.  Did the same thing last time. Last time they worked, this time they didn't. Thoughts?

    The point weighed a little under 3 lb's starting out.
  2. hambone1950

    hambone1950 Master of the Pit Group Lead

    Mornin joben....too bad about the burnt ends....the internal temp of the brisket was 250 when you pulled the brisket....? ....is that right?
  3. joben

    joben Newbie

    150!!! WOW, 250 would have been ridiculous. HA!
  4. fwismoker

    fwismoker Master of the Pit

    150* IT isn't  close to near hot enough for tender
  5. hambone1950

    hambone1950 Master of the Pit Group Lead

    Ok , I thought so , but now....doesn't 150 seem low? I feel like if you cook the brisket the first time to almost done....say , 190? , then cook it the extra hour....then you're sure you've broken down that connective tissue and rendered the fat....I feel like maybe you didn't cook that brisky long enough.....you know?
    Last edited: Nov 18, 2013
  6. joben

    joben Newbie

    "I do a lot lower temps on the point before cubing...upper 150's to lower 160's...gives more of a popping chew in the center, and far less risk of drying out the interior. The higher the I/T when you pull it to cube, the higher the risk of drying out when they're finished. Cube to about 1-1/4 to 1-1/2"...I toss in a very light costing of sauce, then return to open grates for a great crunchy bark and moderately tender chew with a snapping/popping bite in the center.

    There are a couple of my brisket smokes in my signature line, most with BEs."

    - I had followed that advice.... Next time I will try to 190.  Thanks for the help. this place has great knowledge