עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 04-03-2014, 08:22 PM   #1
insurroundsound
Is lookin for wood to cook with.

 
Join Date: 03-14-11
Location: San Jose, CA
Downloads: 0
Uploads: 0
Default 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!
__________________
Large BGE - hatched 2011 [favored kid in the family]
BBQ Galore Gas Pit [red-headed stepchild of the family]

Thermapen; Ceramic Grill Store Adj. Rig; Stoker...blah, blah, blah

Last edited by insurroundsound; 04-03-2014 at 08:25 PM.. Reason: typo
insurroundsound is offline   Reply With Quote


Unread 04-03-2014, 08:39 PM   #2
Randy3269
On the road to being a farker

 
Randy3269's Avatar
 
Join Date: 02-06-14
Location: Canyon Lake, TX
Downloads: 0
Uploads: 0
Default

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.
__________________
20x36 Chuckwagon Cooker (offset) and an old 22" split rim wheel with a Weber grill and lid.
Randy3269 is offline   Reply With Quote


Unread 04-03-2014, 08:52 PM   #3
ironmanerik
Take a breath!

 
ironmanerik's Avatar
 
Join Date: 01-19-13
Location: melbourne fl, adirondack native
Downloads: 0
Uploads: 0
Default

+1 you can almost put the bottom of the tongs in the fat layer and pull it right off.
__________________
Smoke Shack, Lang 48 patio, cheap charbroil charcoal grill, weber chimney, thermoworks rt600c, mav et-732
ironmanerik is offline   Reply With Quote


Unread 04-04-2014, 03:38 AM   #4
rtboswell
Full Fledged Farker

 
rtboswell's Avatar
 
Join Date: 06-17-13
Location: Acworth, GA
Downloads: 0
Uploads: 0
Default

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!
__________________
Authorized Humphrey's Smoker Dealer


- Humphrey's DownEast Beast - R&O Cube - WSM 22.5 - WSM 18.5 - UDS - Red Thermapen - Maverick ET-732

- Naked 'Que Comp Team www.nakedque.com
rtboswell is offline   Reply With Quote


Unread 04-04-2014, 04:33 AM   #5
wjwheeler
Full Fledged Farker

 
wjwheeler's Avatar
 
Join Date: 05-30-11
Location: Cleveland TN
Downloads: 0
Uploads: 0
Default

I let my brisket rest for 1.5 - 2 hours before I separate the point for my burnt ends.
__________________
Bill Wheeler - Cleveland TN
competition team member: Jack's Old South & Myron Mixon Smokers.com
Southern Q Model 500 Water Smoker
Jacks Old South Original Patio Smoker
Jambo - Bradley Smoker - Nfusion
Traeger Texas with cold smoker - Myron Mixon 72XC & MMS Vulcan V-33 Gravity Feed Smoker with Stoker
wjwheeler is online now   Reply With Quote


Unread 04-04-2014, 08:15 AM   #6
TroyA65
is one Smokin' Farker

 
TroyA65's Avatar
 
Join Date: 04-20-13
Location: Pleasant Prairie, WI
Downloads: 0
Uploads: 0
Default

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.
__________________
Weber Summit S-670, Backyard Bomber MJH, Mini WSM
TroyA65 is offline   Reply With Quote


Unread 04-04-2014, 09:18 AM   #7
luke duke
is One Chatty Farker
 
Join Date: 01-16-10
Location: Dallas, TX
Downloads: 0
Uploads: 0
Default

Since this is your first brisket I would recommend against the burnt ends. Just keep it simple. Salt, pepper and fire.
luke duke is offline   Reply With Quote


Unread 04-04-2014, 09:27 AM   #8
oldbill
is One Chatty Farker

 
oldbill's Avatar
 
Join Date: 05-30-13
Location: Kyle, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by TroyA65 View Post
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.
There ya go!
__________________
Never Trust A Skinny Cook!!!
oldbill is offline   Reply With Quote


Unread 04-04-2014, 09:29 AM   #9
AlwaysSmokey
On the road to being a farker

 
AlwaysSmokey's Avatar
 
Join Date: 02-10-14
Location: Smithville Tx
Downloads: 0
Uploads: 0
Default

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.
__________________
---------It ain't burn't
AlwaysSmokey is offline   Reply With Quote


Unread 04-04-2014, 09:31 AM   #10
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
Downloads: 0
Uploads: 0
Default

Before you cook it......
Hawg Father of Seoul is offline   Reply With Quote


Thanks from:--->
Unread 04-04-2014, 10:47 AM   #11
floydo
Full Fledged Farker

 
floydo's Avatar
 
Join Date: 11-26-10
Location: silver lake, nh
Downloads: 0
Uploads: 0
Default

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.
floydo is online now   Reply With Quote


Unread 04-04-2014, 10:51 AM   #12
Zig
Knows what a fatty is.
 
Join Date: 04-03-12
Location: Shippensburg,Pa
Downloads: 0
Uploads: 0
Default

I agree, before you cook it.
__________________
Zigs Pig BBQ Team, KCBS, CBJ
Zig is offline   Reply With Quote


Unread 04-04-2014, 11:46 AM   #13
floydo
Full Fledged Farker

 
floydo's Avatar
 
Join Date: 11-26-10
Location: silver lake, nh
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Zig View Post
I agree, before you cook it.

but if doing this is wrong............do you want to be right ?


floydo is online now   Reply With Quote


Unread 04-04-2014, 01:03 PM   #14
kwas68
Full Fledged Farker

 
Join Date: 06-09-10
Location: Oak Forest, IL
Downloads: 0
Uploads: 0
Default

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.
__________________
White Sox UDS, Black UDS, Weber OTG and Performer, Orange Thermapen
kwas68 is online now   Reply With Quote


Unread 04-04-2014, 04:05 PM   #15
bobthetomato
Found some matches.
 
Join Date: 12-08-13
Location: Alabaster AL
Downloads: 0
Uploads: 0
Default

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....
bobthetomato is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:57 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.