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Making burnt ends from a whole packer
Posted on 7/8/20 at 11:14 am
Posted on 7/8/20 at 11:14 am
Open for critiques - it's my first time trying to make burnt ends from a whole packer smoke. My plan is to smoke the whole packer together until I reach the stall then separate the point from the flat. After separating them I'll continue to smoke the flat in butcher's paper like normal and put the point in a pan to continue to cook for burnt ends. I figure I can completely trim the point and only leave about 1/4" on fat on the flat. This should make separating them pretty easy when I reach the stall. My grill surface isn't big enough to lay the flat and point side by side, so I'll be putting the pan with the point above the main grill grate using bricks to elevate the pan. Let me know anything that I'm missing. Thanks!
4
Posted on 7/8/20 at 11:31 am to AyyyBaw
You're making burnt ends out of the entire point?
Also, maybe I'm misreading...but are you saying you're going to trim it after it's been on the smoker for a while? You should be trimming to 1/4" before it goes on.
Also, maybe I'm misreading...but are you saying you're going to trim it after it's been on the smoker for a while? You should be trimming to 1/4" before it goes on.
Posted on 7/8/20 at 11:37 am to AyyyBaw
You are over thinking it. True burnt ends are gonna take longer to cook than the brisket anyway. Smoke the whole brisket until its done, then separate the point and flat, cube up the point, put them in a pan back on the cooker for another 45 min or so and you are done.
Burnt ends need more time to break down the fat. So separating them and cooking them to the same temp is not gonna give you what you are looking for.
Burnt ends need more time to break down the fat. So separating them and cooking them to the same temp is not gonna give you what you are looking for.
Posted on 7/8/20 at 12:25 pm to Chucktown_Badger
Yes - the entire point is what I'm planning. Also trimming prior to smoking.
Posted on 7/8/20 at 12:26 pm to USMCTIGER1970
Yep - you're probably right
Posted on 7/8/20 at 12:29 pm to AyyyBaw
I personally would leave it together the entire smoke, and separate right when you pull the flat to rest. While the flat is resting you can cube and finish the burnt ends.
The only thing I would add, is that I like to trim some of the fat between the point and flat, so that you can expose as much of both muscles as you can to develop more bark. Just leave them connected towards the middle where the deckle fat gets narrow. That way when you separate there isn't a large portion of the flat without any bark.
The only thing I would add, is that I like to trim some of the fat between the point and flat, so that you can expose as much of both muscles as you can to develop more bark. Just leave them connected towards the middle where the deckle fat gets narrow. That way when you separate there isn't a large portion of the flat without any bark.
Posted on 7/8/20 at 12:36 pm to AyyyBaw
I did a brisket a couple weeks ago and made burnt ends, for the first time, with the entire point. They were incredible. I did similar to what you are thinking. Smoked until about 202 on the flat, then wrapped with butcher paper and let rest. Removed the point then cubed it and placed in a pan and cooked another hour before pulling the point. It was meat candy!
This post was edited on 7/8/20 at 12:38 pm
Posted on 7/8/20 at 1:34 pm to AyyyBaw
In a side by side taste test I did most people preferred the flat separated before cooking as you get more barky flat. Of course there are some people who don't like bark but those seem to be the exception not the rule on those I've served. It also cooks the flat more evenly so you don't get a overcooked end of the flat. That's been my personal experience with my vertical smoker so YMMV. I put the two points on the bottom rack as a sort of heat shield and the two flats on the top and middle racks. I'll flip the points half way through. Points are super fatty like a boston butt so they are hard to screw up.
Just searched for a good video on trimming the flat and point and this guy does a good job.
LINK
Just searched for a good video on trimming the flat and point and this guy does a good job.
LINK
Posted on 7/8/20 at 1:37 pm to Chucktown_Badger
quote:
but are you saying you're going to trim it after it's been on the smoker for a while? You should be trimming to 1/4" before it goes on.
Why?
Genuinely curious.
I've always heavily seasoned that fat cap, then smoked heavily for a few hours before trimming and upping the smoke to finish.
Posted on 7/8/20 at 3:02 pm to X123F45
quote:
Why?
Genuinely curious.
I've always heavily seasoned that fat cap, then smoked heavily for a few hours before trimming and upping the smoke to finish.
Much of that hard deckle fat is inedible, so you're getting rid of that. And if you season it, smoke it, and then trim, you're basically going to be trimming away seasoning and bark (ie flavor). Not to mention, fat is great at absorbing the smoke so by trimming after it's been on for a while, you're going to cut away the fat that has absorbed flavor and expose new fat...essentially starting from scratch.
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