-   Q-talk (
-   -   Still a little brisket confusion - when to separate for burnt ends? (

insurroundsound 04-03-2014 08:22 PM

Still a little brisket confusion - when to separate for burnt ends?
Could use your last-minute help. I'm gonna be working from home tomorrow so I decided I'd try my first brisket. I read the basic brisket tutorial and a few other threads, but I'm still a little confused about when to separate the flat & point for burnt ends.

I typically like to let my big meats rest for 1.5-2 hours before cutting. However, I'd like to chop up the point in order to try my hand at burnt ends as well. In the basic brisket tutorial, the brisket rested only 1/2 hour before the point and flat were separated and the burnt ends put back on the pit for several hours.

What are the majority of you guys and gals doing when it comes to this? Are you guys separating them immediately, once the brisket is probe-tender, and then letting the flat rest several hours while the chopped point goes back on the pit? (This would seem to yield the best result for having burnt ends ready to serve with a 2-hour rested flat.) Are you letting the whole thing rest 2 hours before separating the two pieces? (This would seem to add a lot of cook time if done this way.) Are you guys compromising with a 1/2-hour rest on the whole, maybe a 1-hour rest? And then putting the burnt ends back on the pit?

Your input would be helpful. Thanks in advance!

Randy3269 04-03-2014 08:39 PM

I separated mine right there on the pit. Left the point on and put the flat to rest. Seemed to work ok. Your not really cutting any meat, just the fat that joins them.

ironmanerik 04-03-2014 08:52 PM

+1 you can almost put the bottom of the tongs in the fat layer and pull it right off.

rtboswell 04-04-2014 03:38 AM

I have used all of the methods you described above with no difference in quality since you are really just separating the layer of fat between the meat as everyone else mentions. Use the info you get on here as a baseline and experiment to see what you like best- there are so many different ways to get quality 'que!

wjwheeler 04-04-2014 04:33 AM

I let my brisket rest for 1.5 - 2 hours before I separate the point for my burnt ends.

TroyA65 04-04-2014 08:15 AM

I've only done it once, but I separated w/o a rest then wrapped the flat. I cut up the point and back on the cooker.

luke duke 04-04-2014 09:18 AM

Since this is your first brisket I would recommend against the burnt ends. Just keep it simple. Salt, pepper and fire.

oldbill 04-04-2014 09:27 AM


Originally Posted by TroyA65 (Post 2870484)
I've only done it once, but I separated w/o a rest then wrapped the flat. I cut up the point and back on the cooker.

There ya go!:thumb:

AlwaysSmokey 04-04-2014 09:29 AM

I agree with everyone. I don't think it matters since it's just a fat layer.
I personally divide right at the start of the rest. burnt ends back on, flat in the cambro. Oh,.. I don't cube it up or sauce until after its finished rendering that fat down. some people cube it up and sause it and such, then put back on,... which probably works great, just ain't my style.

Hawg Father of Seoul 04-04-2014 09:31 AM

Before you cook it......

floydo 04-04-2014 10:47 AM

I rested first. then separated. then cubed.
won't do that next time.

when I cubed the point and put them cubes back on the heat, they seemed to stay spongy forever.

since it was my first shot with the whole point, not sure it really made a difference.......
but will try it the other way next time.

Zig 04-04-2014 10:51 AM

I agree, before you cook it.

floydo 04-04-2014 11:46 AM


Originally Posted by Zig (Post 2870764)
I agree, before you cook it.

but if doing this is you want to be right ? :becky:

kwas68 04-04-2014 01:03 PM

I guess I'm in the minority. I do it at the wrap stage and wrap them separately.

I find the point is usually done quicker and I'll pull it off before the flat. It goes for a little rest before it is cubed and thrown back on the pit. I time it so that the burnt ends are hot and the flat has been resting a couple of hours at the time of serving.

bobthetomato 04-04-2014 04:05 PM

I just do it right after I pull it off and throw them back on and hit em hard with smoke. Darn now I hungry....

All times are GMT -5. The time now is 07:56 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.