Brisket and burnt ends

[Sailor Kenshin]

What everyone said! That plate's making me drool.

[bsooner75]

Ya done good... Those burnt ends look fabulous.

Question..... so you pre-split the point/flat before cooking????

Correct - about 90% of the way. Finished separation before cubing. Easier to follow the fat / muscle line before cooking than later when the fat softens up.


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[bondobill]

Brisket looks super bsooner
Those burnt ends look to die for.

I've only done burnt ends once. I used a sweet bbq sauce. The sauce I used just didn't go well with the beef.

Bill

[bsooner75]

Thanks Bill. Went spicy sweet on these and it worked well.

Had some burnt ends from OK Joe's many years ago…Sauce was so sweet it almost gave me lock jaw :) yuck!


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[Professor Bunky]

Those bunrt ends look terrific!

[TexMike]

Man, that looks fantastic! You can't go wrong with that meal. My two favorite meals are BBQ, baked beans and tater salad. My other is fried chicken, baked beans and tater salad. After looking at your pictures, I'm ready to get a plate!

[Copasspupil]

I am literally drowning in my saliva right now. It's 10:15 on a Sunday night and I hoping for BBQ dreams with burnt ends.

[bsooner75]

Thanks again y'all!


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[SmokeNHops]

darn fine cook! Brisket separated pre-cook to do just this is on my short list so great work.

[Txdragon]

Nothing but perfection from Tardis!!!

[RUBYRW]

Question about those beef burnt ends.... do you use the flat for that? And when do you remove it from the point...cube..and cook? Before or after wrapping the point?

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[bsooner75]

Question about those beef burnt ends.... do you use the flat for that? And when do you remove it from the point...cube..and cook? Before or after wrapping the point?

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The burnt ends were from the point. I wrapped at about 170 but may not wrap at all next time (depends on the bark). I separated the point and flat when the flat reached 195. The flat was rewrapped and returned to the smoker until 203 then put in a cooler. The point was cubed, rubbed and sauced then returned to the pit uncovered for 90 minutes.


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[RUBYRW]

When I make the pork belly burnt ends...i cube sauce and return to smoker....i come back and they are floating in oil/fat....i assume this is because high fat content. Does this hold true for the brisket burnt ends? How can I cut down on all the floating ends?

Thanks.


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[bsooner75]

That is from the fat in the pork. Brisket will not do that.

On your pork belly burnt ends put a wire rack in the pan to help keep the pork out of the drippings.


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