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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-11-2013, 05:29 PM   #1
Kernscookin
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Default Another Brisket Question

When smoking brisket, when do you separate the point from the flat to make burnt ends. Do you do it by temp or time? I know how I want to make my burnt ends just not sure when to do it.
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Unread 03-11-2013, 05:32 PM   #2
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I wait until the flat is probing tender and start the burnt ends based on what time the meal is. For example, if supper is at 6 then I try to have the whole packer finished by 3, let it rest until I am ready to cube the point for the burnt ends.
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Unread 03-11-2013, 05:32 PM   #3
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You don't... some may because they cannot get the flat tender without doing this or because they are making burnt ends... but essentially... it worsens the problem as the flat needs the deckle to more efficiently get to proper texture... and retain the moisture.
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Unread 03-11-2013, 05:36 PM   #4
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Incidentally, making burnt ends by separation before the flat is done is not a great idea as well... unless you are making faux burnt ends.... because you cannot make real ones because your entire brisket process is sub-par.
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Unread 03-11-2013, 05:40 PM   #5
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Quote:
Originally Posted by speers90 View Post
I wait until the flat is probing tender and start the burnt ends based on what time the meal is. For example, if supper is at 6 then I try to have the whole packer finished by 3, let it rest until I am ready to cube the point for the burnt ends.
This guy has it down... notice he says he WAITS to separate until the flat is tender. Bravo!!!!! Even lets it rest together. I love this guy... whoever he is....
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Unread 03-11-2013, 05:52 PM   #6
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I wouldn't ruin the best part of the Cow to make fake burnt ends
As for knowing when a Brisket is done

BBQ RULES FOR SUCCESS


YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 160 in the breast.
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Unread 03-11-2013, 05:59 PM   #7
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Quote:
Originally Posted by Bludawg View Post
I wouldn't ruin the best part of the Cow to make fake burnt ends
As for knowing when a Brisket is done

BBQ RULES FOR SUCCESS


YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 160 in the breast.
I agree, I prefer the point sliced myself! Some of my friends love their faux burnt ends though so I pacify them. Same guys think bbq sauce make everything better!
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Unread 03-11-2013, 07:11 PM   #8
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I like the point sliced as well, much more than burnt ends, or faux burnt ends, I am never sure anymore.
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