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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-03-2014, 08:22 PM | #1 |
Knows what a fatty is.
Join Date: 03-14-11
Location: Lafayette, LA
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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!
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[FONT="Arial Black"][SIZE="1"][/SIZE][COLOR="DarkGreen"]Large BGE - hatched 2011 [favored kid in the family] :hail:[/COLOR] [COLOR="DarkGreen"]PK360 - acquired in 2020 [my only bright light in "The Year of Chaos"] :clap: [COLOR="DarkGreen"]BBQ Galore Gas Pit [red-headed stepchild of the family] :tumbleweed:[/COLOR][/COLOR] [COLOR="DimGray"]O.G. Rock's Stoker (White); Thermapens/BlueDots; Ceramic Grill Store Adj. BGE Rig & Spider...blah, blah, blah[/COLOR][/FONT] Last edited by insurroundsound; 04-03-2014 at 08:25 PM.. Reason: typo |
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04-03-2014, 08:39 PM | #2 |
is one Smokin' Farker
Join Date: 02-06-14
Location: Canyon Lake, TX
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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.
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20x36 Chuckwagon Cooker (offset) and an old 22" split rim wheel with a Weber grill and lid. |
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04-03-2014, 08:52 PM | #3 |
is One Chatty Farker
Join Date: 01-19-13
Location: melbourne fl, adirondack native
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+1 you can almost put the bottom of the tongs in the fat layer and pull it right off.
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[FONT=Arial Black][SIZE=3][COLOR=green]Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732[/COLOR][/SIZE][/FONT] |
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04-04-2014, 03:38 AM | #4 |
Full Fledged Farker
Join Date: 06-17-13
Location: Acworth, GA
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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!
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[B]FORMER Owner- Atlanta BBQ Store[/B] [url]www.atlantabbqstore.com[/url] |
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04-04-2014, 04:33 AM | #5 |
Full Fledged Farker
Join Date: 05-30-11
Location: Cleveland TN
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I let my brisket rest for 1.5 - 2 hours before I separate the point for my burnt ends.
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Bill Wheeler - Cleveland TN competition team member: Jack's Old South, Myron Mixon Smokers, Myron Mixon BBQ Myron Mixon Smokers Independent Rep MMS Vulcan V33 Gravity Feed with Stoker Myron Mixon 72XC - Sold Jumbo J3 - Sold Jacks Old South Original Patio Smoker Myron Mixon Pitmaster Q3 36" Barrell & 24" Square |
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04-04-2014, 08:15 AM | #6 |
is one Smokin' Farker
Join Date: 04-20-13
Location: Pleasant Prairie, WI
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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.
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Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion |
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04-04-2014, 09:18 AM | #7 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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Since this is your first brisket I would recommend against the burnt ends. Just keep it simple. Salt, pepper and fire.
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04-04-2014, 09:27 AM | #8 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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There ya go!
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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04-04-2014, 09:29 AM | #9 |
is One Chatty Farker
Join Date: 02-10-14
Location: Smithville Tx
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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.
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Life is too short for terrible food. |
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04-04-2014, 10:47 AM | #11 |
Full Fledged Farker
Join Date: 11-26-10
Location: silver lake, nh
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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. |
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04-04-2014, 10:51 AM | #12 |
Knows what a fatty is.
Join Date: 04-03-12
Location: Chambersburg,Pa
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I agree, before you cook it.
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Zigs Pig BBQ Team, KCBS, CBJ |
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04-04-2014, 11:46 AM | #13 |
Full Fledged Farker
Join Date: 11-26-10
Location: silver lake, nh
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04-04-2014, 01:03 PM | #14 |
is one Smokin' Farker
Join Date: 06-09-10
Location: Oak Forest, IL
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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.
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Co-Pitmaster of Hatfield and McCoy Barbecue Pitmaster of South Side Pit Men UDS's, Multiple Weber Grills |
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04-04-2014, 04:05 PM | #15 |
Knows what a fatty is.
Join Date: 12-08-13
Location: Alabaster AL
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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....
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