How LONG before removing Point for B. ENDS??

TELL YOU WHAT BBQ · Aug 21, 2012

Ok...brisket probes like buttah'...lift that B... carry to prep table... FOIL IS OPEN.

NOW...my question is, "HOW LONG do I rest brisket before separating POINT from flat?"

Do you put in CAMBRO for XXX time before prepping burnt ends? Or, remove point and put FLAT in CAMBRO?

I can't figure out should I 'rest' entire brisky before I remove POINT for B. Ends??

Last cook..I removed the point right out of heat and she was a "squirter"!!! :caked: Felt like we lost a LOT of moist goodness.

(Backwoods Party - Temp 270 -- 'Burchered' brisky in at 230 am -- foiled fat side up after 4.5 hours -- probed at 1030amish - CAMBRO --flat back on at noon:30 with a bit more rub)

Cass

jbrink01 · Aug 21, 2012

As soon as the flat is done, seperate the 2, wrap the flat, reseason the cut side and Cambro. Trim the point, season it and toss back on the pit until done.

Wampus · Aug 22, 2012

Not disagreeing with Jeff at all, but for us, we have a certain time we want to cook our BEs. So, the flat/point may or may not rest much. If the flat is done early, then we pull the packer and hold it until it's time to seperate, cube and put the BE's on the smoker. If the flat is more stubborn, we may take it off, seperate and then cube immediately. We've even had to pull the brisket off, seperate and cube BEs and put BOTH flat and BEs back on to finish. Bottom line, we know when we want to prep and start our BEs. THAT time never changes in our timeline. Everything else can and likely will change, based on when the flat is ready to come off.

Jaskew82 · Aug 22, 2012

Wampus said:
Not disagreeing with Jeff at all, but for us, we have a certain time we want to cook our BEs. So, the flat/point may or may not rest much. If the flat is done early, then we pull the packer and hold it until it's time to seperate, cube and put the BE's on the smoker. If the flat is more stubborn, we may take it off, seperate and then cube immediately. We've even had to pull the brisket off, seperate and cube BEs and put BOTH flat and BEs back on to finish. Bottom line, we know when we want to prep and start our BEs. THAT time never changes in our timeline. Everything else can and likely will change, based on when the flat is ready to come off.

This for me too.

MAP · Aug 22, 2012

Here is one for some depate, Do you sauce your burnt ends or not?

Jacked UP BBQ · Aug 22, 2012

I never seperate, I don't see any reason. All the flavorfull ends are exposed during the entire cooking process. This is all in the way you trim.

jbrink01 · Aug 22, 2012

Wampus - You are correct sir. What I didn't say was that i leave my BE's on for 1 Hour after the flat is done, and, based on the way I trim them, they generally turn out. I cube and sauce mine at turn ins so i have 2 sides seasoned and 4 sides cut. My flat is typically done in about a 1 hour window. The BE's just get 1 more.

timzcardz · Aug 22, 2012

TELL YOU WHAT BBQ said:
NOW...my question is, "HOW LONG do I rest brisket before separating POINT from flat?"

No reason to rest. You aren't cutting into the meet itself.

You're separating two muscle groups with fat between them.

jbrink01 · Aug 22, 2012

So this thread has me wondering. I've been first in brisket with NO burnt ends. I've been first with burnt ends that were simply cubed point and never sent back to the pit. I've been first with ends that were done the way I described. I've seperated prior to cook, after cook, and partialy for the cook.

Anybody else as confused as I am...?

jbrink01 · Aug 22, 2012

timzcardz said:
No reason to rest. You aren't cutting into the meet itself.

You're separating two muscle groups with fat between them.

When I was separating after the flat was done, I rested maybe 5 minutes because it was freaking HOT and I'd have to find my gloves.

MAP · Aug 22, 2012

jbrink01 said:
So this thread has me wondering. I've been first in brisket with NO burnt ends. I've been first with burnt ends that were simply cubed point and never sent back to the pit. I've been first with ends that were done the way I described. I've seperated prior to cook, after cook, and partialy for the cook.

Anybody else as confused as I am...?

Just sounds to me like you know your brisket. :clap: and yes you confused me...lol

rooftop bbq · Aug 22, 2012

we seperate our point out @ 12:30 right after rib turn in and before we start making our pork box. cube point add more rub and a bit of brown sugar a spritz of juice, then foil and back in the smoker until turn in. we never add sauce

Smitty250 · Aug 22, 2012

rooftop bbq said:
we seperate our point out @ 12:30 right after rib turn in and before we start making our pork box. cube point add more rub and a bit of brown sugar a spritz of juice, then foil and back in the smoker until turn in. we never add sauce

Brown sugar you say...Might have to try this out in Mesquite in a couple weeks...

rooftop bbq · Aug 23, 2012

Smitty250 said:
Brown sugar you say...Might have to try this out in Mesquite in a couple weeks...

oh sorry i meant to say cayenne powder not brown sugar. good luck :wink:

Parts_Guy · Aug 23, 2012

MAP said:
Here is one for some depate, Do you sauce your burnt ends or not?

Sauce

How LONG before removing Point for B. ENDS??

TELL YOU WHAT BBQ

Knows what a fatty is.

jbrink01

is One Chatty Farker

Wampus

somebody shut me the fark up.

Jaskew82

is Blowin Smoke!

MAP

Full Fledged Farker

Jacked UP BBQ

Babbling Farker

jbrink01

is One Chatty Farker

timzcardz

Babbling Farker

jbrink01

is One Chatty Farker

jbrink01

is One Chatty Farker

MAP

Full Fledged Farker

rooftop bbq

Knows what a fatty is.

Smitty250

Full Fledged Farker

rooftop bbq

Knows what a fatty is.

Parts_Guy

Knows what a fatty is.

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