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What's your go to method for preparing brisket burnt ends?
Posted on 7/1/15 at 2:45 pm
Posted on 7/1/15 at 2:45 pm
Lets hear your process.
This post was edited on 7/1/15 at 2:46 pm
2
Posted on 7/1/15 at 3:10 pm to doubletap
They never make past being trimmed. When I start cutting, the vultures start circling. I've got to cut fast if I want any.
Posted on 7/1/15 at 3:56 pm to CoachChappy
I separate the point from the flat after smoking the whole brisket. Then cut the point up into one to two inch cubes. Put them in an aluminum throwaway pan and toss them in my rub. Then back on the smoker for about 30 minutes tossing them about half way through to expose more surface area.
This post was edited on 7/1/15 at 3:57 pm
Posted on 7/1/15 at 4:20 pm to doubletap
eat them before anyone else gets to them
Posted on 7/1/15 at 4:25 pm to RedHawk
quote:
I separate the point from the flat after smoking the whole brisket. Then cut the point up into one to two inch cubes. Put them in an aluminum throwaway pan and toss them in my rub. Then back on the smoker for about 30 minutes tossing them about half way through to expose more surface area.
its hard as hell for me to take perfectly amazing brisket and cut it up and put it BACK in the smoker.
like one of the others said, once the brisket starts getting trimmed, the likelihood of any of it going back into the smoker to make burnt ends drops to 0.
Posted on 7/1/15 at 4:30 pm to RedHawk
I've read stuff where people put the cubed point back on for 1 1/2 - 2 hours. Seems like a long time to me.
I guess my question is if you pull the brisket and seperate when the flat reaches 195-200, is the point actually done or does it need another 2 hrs to finish cooking?
I guess my question is if you pull the brisket and seperate when the flat reaches 195-200, is the point actually done or does it need another 2 hrs to finish cooking?
Posted on 7/1/15 at 4:56 pm to doubletap
quote:
I guess my question is if you pull the brisket and seperate when the flat reaches 195-200, is the point actually done or does it need another 2 hrs to finish cooking?
It is cooked but to make "burnt ends" it will need to go longer.
Posted on 7/2/15 at 7:19 am to doubletap
quote:
I guess my question is if you pull the brisket and seperate when the flat reaches 195-200, is the point actually done or does it need another 2 hrs to finish cooking?
Good question. Ive always put my probe into the fattest part (point) and pull at 200. ive never really taken a temp on the flat portion, but i would assume its going to be warmer than the point.
Posted on 7/2/15 at 12:15 pm to CAD703X
quote:
its hard as hell for me to take perfectly amazing brisket and cut it up and put it BACK in the smoker.
like one of the others said, once the brisket starts getting trimmed, the likelihood of any of it going back into the smoker to make burnt ends drops to 0.
So why are you even looking at a Burnt Ends thread?
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