Cooking a Brisket and Burnt Ends

[Slow Smoke]

Got a question on how do y'all cook the point for burnt ends. I am thinking of cooking the full packer on a rack and then when I reach 165-170 internal I will separate and pan the flat and cover to save the juices but I dont know if I should pan the point or just leave it on the rack a little longer before I cube and pan with rub and sauce. Any thoughts? I have never done burnt ends before.

 

[gtr]

http://www.bbq-brethren.com/forum/showthread.php?t=102415

There's a lot to sift through there. Skip down to the Great Tutorials and Wisdom section & it'll make things easier for ya. Bigabyte's brisket tutorial is very straightforward and he gets into the burnt ends a little on that one.

 

[monty3777]

Cook the whole packer to ~200-205. Then cut the point off and put it directly on the grate for as long as you like. Hold the flat. If you are cooking to around 170* (I may have misread your post) then you may as well eat your shoe! :heh:

 

[Slow Smoke]

Thanks for the link on the tutorials GTR. That helps a lot.
Thanks Monty, What I meant was I would foil and pan the flat at 170 internal and cook until 200-205 or has no resistence to a probe. Sorry for not making my post clear

 

[monty3777]

Thanks for the link on the tutorials GTR. That helps a lot.
Thanks Monty, What I meant was I would foil and pan the flat at 170 internal and cook until 200-205 or has no resistence to a probe. Sorry for not making my post clear

That's what I figured. I just thought I'd mention it - just in case! :thumb: