Burnt ends help

[Bbqin fool]

Hey all. I've done alot of searching in the archives but would also like to get some up to date opinions. I am smoking my first packer brisket this weekend and I want to try burnt ends. My question is when should I separate the point from the flat as I want to keep them together when they go on the cooker. Should I separate them around internal temp of 160? Maybe at the stall temp? Or should I separate them at the final temp of approximately 195? Thanks for the help!

 

[Neil]

I separate after the flat is done.

 

[MikeR]

I agree with Neil.

 

[Frank Grimes]

Agree with the two posts above. I seperate them after the flat is done, cube the point, add more rub and a little sauce in a pan and put them back on the smoker for a couple more hours.

 

[DaveMW]

Agreed! Don't remove the point until the flat is done. At that time seperate the point, cube it, put it in a pan and back to the smoker. Be sure to watch your fingers around the finished burnt ends. Once people taste them it'll be a frenzy!

 

[Bbqin fool]

Awesome! Thanks guys! Can't wait to post the Pr0n!

 

[SteerCrazy]

I like to remove the point from the flat like everyone else then I throw the point back in the smoker for another hour. After that I fire up my grill, get it hot and throw the point on there to render down more fat and crisp up the outer point then I cube it up and put it in some sauce. The extra grilling really renders down a lot of the fat.

 

[gtr]

Awesome! Thanks guys! Can't wait to post the Pr0n!

Have your camera ready and you may need a knife or baseball bat to fend off the grabbing hands as well - that stuff will go quickly - trust me. :heh:

 

[Shooody]

do you guys cube the whole point?

 

[SteerCrazy]

do you guys cube the whole point?

that's usually what I do with it, cube up the whole thing.

 

[kcmike]

Well, I hate to be the odd guy out, but I don't like burnt ends when the point/flat are cooked that way. I found that the "scab" on the point never really forms a good bark and the resulting burnt ends tend to be way too fatty.

I'm a huge proponent of separating the point from the flat BEFORE you begin cooking them... but instead of hijacking this thread, I put up another post on the subject.

http://www.bbq-brethren.com/forum/showthread.php?t=109563

Some may disagree, but after literally cases of brisket test trials, this method produces the best burnt ends, IMHO.

Mike