The BBQ BRETHREN FORUMS. - View Single Post

Smoking Westy · 02-20-2013, 09:01 AM

So here is a method that worked for me, not sure if anyone else has done it this way or not...

The last brisket I did, I ran out of time to finish the burnt ends so I cubed up the point and stuck it back in the fridge overnight. The following evening I tossed the point into one of my cast iron pans, set the oven to 250 and let it slow cook for another hour. After about 40 minutes or so, I added some sauce to the point cubes and let it caramelize a bit before serving.

The burnt ends were incredibly tender and delicious!

02-20-2013, 09:01 AM	#5
Smoking Westy Full Fledged Farker Join Date: 06-10-12 Location: Bloomington, IL Downloads: 0 Uploads: 0	So here is a method that worked for me, not sure if anyone else has done it this way or not... The last brisket I did, I ran out of time to finish the burnt ends so I cubed up the point and stuck it back in the fridge overnight. The following evening I tossed the point into one of my cast iron pans, set the oven to 250 and let it slow cook for another hour. After about 40 minutes or so, I added some sauce to the point cubes and let it caramelize a bit before serving. The burnt ends were incredibly tender and delicious! __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"