Slicing for burnt ends after the brisket is cooked.

[worm304]

So I have done a few packers now and have been pleased with the results. What I haven't done is burnt ends. I would prefer not to separate the flat from the point pre cook but would still like burnt ends. Can anyone link me to some good advice on how to do this? Thanks!

 

[smokinq13]

Try that

 

[worm304]

Try that

Haha! So funny you posted that because I just watched that and thought what the hell?!?! Who removes all the bark from a brisket? What a travesty . Not only that but it looked dryer than shoe leather. He picks it up and there was no jiggle. Like a solid brick of meat.

 

[smokinq13]

Just how i like it shoe leather!.. but to be honest the layer of fat between the flat n point tells you have to separate it, if its cooked as long as it needs too, it should literally almost separate itself without any cutting needed. Just follow that layer and when you decide that you have enough for the "flat" slab of brisket turn your knife and cut down through to completely separate it

 

[Neo]

Try that

Say it aint so! That just makes me hangry!

 

[krj]

Try that

I can't even express how angry that video makes me.

 

[smokinq13]

I ordered ten of them at the end!! :p ... but i guess every man has their own way, more power to them

 

[SmokinAl]

Actually you should be able to remove the point from the flat with a spatula when it's done.
Just slide the spatula between the two in the layer of fat & they will come right apart.
Al

 

[worm304]

Actually you should be able to remove the point from the flat with a spatula when it's done.
Just slide the spatula between the two in the layer of fat & they will come right apart.
Al

Thanks Al! I'll give that a try. Second question. When preparing for burnt ends how much fat are you trimming from the cap pre-cook? Still leave a quarter inch? I have seen videos when people separate the point from the flat where they remove all the fat and still get good bark. Thanks!

 

[Danno44]

Try that

I stumbled upon that video a while ago and considered reporting it as obscene...(joking....kinda. :D)

 

[SmokinAl]

Thanks Al! I'll give that a try. Second question. When preparing for burnt ends how much fat are you trimming from the cap pre-cook? Still leave a quarter inch? I have seen videos when people separate the point from the flat where they remove all the fat and still get good bark. Thanks!

Yes I leave 1/4". When I separate the two, then I trim the fat off when I cube up the point for burnt ends. You can remove a lot of the fat between the two pre-cook, but it's a little tedious to do.
Good luck!!
Al