Burnt Ends question
Cooked a few briskets in my time, but have never done burnt ends. The whole thing usually gets consumed. On my last brisket, I cut the point off (after it was cooked) and vacuumed sealed it to try to make burnt ends with one day
that day has come
I want to try them tomorrow, right now the point is thawing in the fridge. Its not real big, the brisket was only about 8.5 lbs
I did not separate the flat from the point, I just cut through the brisket where the point ended.
So how do I proceed? Did some reading, smoke it for about 2 hours or so then separate it, cut it up, put some rub on it then in a foil pan for awhile?
thanks for any (burnt end) tips !!