Burnt ends for competition box

ederan42 · 07-05-2012, 02:44 PM

I want to start adding burnt ends to my brisket box but I have a couple questions about cooking burnt ends at competitions. Do you separate the point from the flat and then wrap the flat in foil and place in the cambro? Does the flat still remain juicy if it is held for a few hours? The only other method I can think of is cooking two briskets.

I am a one man team, so I would rather not buy two briskets for a competition if I don't have to. Thanks for everybody's help!

va92bronco · 07-05-2012, 02:48 PM

I cook just one Brisket. When the flat is done, I separate the point from the flat and cube up the point. Flat gets wrapped and placed in a cooler. Cubed point gets rubbed and some sauce added and placed in like a pie dish for a few more hours in the smoker.

If you cooked the whole packer right. It should be plenty juicy after a rest of a couple of hours.

If you make burnt ends. Only use them if they are super awesome fantastic. If you feel like they are only so so. Then just leave them out.

cpw · 07-05-2012, 02:50 PM

I think the general approach is to cook the whole thing til the flat is probe tender, separate, foil, and cooler the flat. While the flat is resting, cube, rub and (if you prefer) sauce the point, place back on smoker while the flat rests.

Divemaster · 07-05-2012, 02:56 PM

I actually split my briskets prior to cooking. That way I can control each piece of meat.

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Balls Casten · 07-05-2012, 02:59 PM

We will cook whole and cambro when the flat is done.
After rib turn in, we seperate point and flat and make our burnt ends.
Flat goes back in cambro and burnt ends on the smoker.
Pull burnt ends just before boxing.

Big Mike · 07-05-2012, 04:02 PM

I cook only one brisket. I separate the point from the flat before the brisket goes in the cooker.

Shady · 07-05-2012, 08:10 PM

I separate the point when the flat is done, rub and sauce the whole point and cook till finished then I cube it. Flat goes into the cambro wrapped.

motoeric · 07-05-2012, 09:22 PM

Quote:

Originally Posted by Divemaster

I actually split my briskets prior to cooking. That way I can control each piece of meat.

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Jeff,

What temp do you cook your point to?

Eric

ederan42 · 07-05-2012, 09:34 PM

Thanks for all the help, gentlemen!

07-05-2012, 02:44 PM	#1
ederan42 Is lookin for wood to cook with. Join Date: 11-27-11 Location: La Grange, IL Downloads: 0 Uploads: 0	Burnt ends for competition box I want to start adding burnt ends to my brisket box but I have a couple questions about cooking burnt ends at competitions. Do you separate the point from the flat and then wrap the flat in foil and place in the cambro? Does the flat still remain juicy if it is held for a few hours? The only other method I can think of is cooking two briskets. I am a one man team, so I would rather not buy two briskets for a competition if I don't have to. Thanks for everybody's help!

07-05-2012, 02:48 PM	#2
va92bronco On the road to being a farker Join Date: 01-18-12 Location: Mechanicsville, Va Downloads: 0 Uploads: 0	I cook just one Brisket. When the flat is done, I separate the point from the flat and cube up the point. Flat gets wrapped and placed in a cooler. Cubed point gets rubbed and some sauce added and placed in like a pie dish for a few more hours in the smoker. If you cooked the whole packer right. It should be plenty juicy after a rest of a couple of hours. If you make burnt ends. Only use them if they are super awesome fantastic. If you feel like they are only so so. Then just leave them out. __________________ Damage BBQ 250gal offset reverse flow homemade smoker on 5x8 trailer named #2.

07-05-2012, 02:50 PM	#3
cpw is one Smokin' Farker Join Date: 02-28-11 Location: Savannah, Georgia Downloads: 4 Uploads: 0	I think the general approach is to cook the whole thing til the flat is probe tender, separate, foil, and cooler the flat. While the flat is resting, cube, rub and (if you prefer) sauce the point, place back on smoker while the flat rests. __________________ ________________ Backwoods Fatboy Lang 84 Deluxe UDS Savannah, GA Yes, Dear BBQ on Facebook

07-05-2012, 02:56 PM	#4
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	I actually split my briskets prior to cooking. That way I can control each piece of meat. Sent from my DROID2 using Tapatalk 2 __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

07-05-2012, 02:59 PM	#5
Balls Casten is one Smokin' Farker Join Date: 01-04-09 Location: Johnston, Ia Downloads: 0 Uploads: 0	We will cook whole and cambro when the flat is done. After rib turn in, we seperate point and flat and make our burnt ends. Flat goes back in cambro and burnt ends on the smoker. Pull burnt ends just before boxing. __________________ Doug Backwoods G2 Party Yoder YS480 With the right velocity … pigs fly just fine.

07-05-2012, 04:02 PM	#6
Big Mike Take a breath! Join Date: 10-12-07 Location: Dayton Ohio Downloads: 0 Uploads: 0	I cook only one brisket. I separate the point from the flat before the brisket goes in the cooker. __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Stumps Platinum 5 Trailer Chargriller Duo Grill Members Mark 8 Burner Gasser

07-05-2012, 08:10 PM	#7
Shady Knows what a fatty is. Join Date: 12-12-10 Location: Maple Shade, N.J. Downloads: 0 Uploads: 0	I separate the point when the flat is done, rub and sauce the whole point and cook till finished then I cube it. Flat goes into the cambro wrapped. __________________ Paul (Shady Crew BBQ Team)

07-05-2012, 09:34 PM	#9
ederan42 Is lookin for wood to cook with. Join Date: 11-27-11 Location: La Grange, IL Downloads: 0 Uploads: 0	Thanks for all the help, gentlemen!