Brisket burnt ends - strategy?

[rdstoll]

So we have a party this weekend and I'm doing some brisket, ribs and drumsticks.

Since I'm harboring some desire to compete some day I'm wanting to practice a bit and one of the things I want to practice is making some decent burnt ends.

I've done burnt ends before but wasn't ever totally pleased with the results. What I've done in the past is when the flat probes tender, I separate the point (sticking the flat into a cooler), cube it immediately and throw it in an aluminum pan with some rub. I'm not sure this is the best way to do it or if I should just put the whole point back on the cooker for a while? How long?

Also, I've always had trouble slicing some good looking cubes - they always seem to come out ragged and stringy looking. Any tips on how to properly cube burnt ends?

Will be posting some pics of the cook later. Just got a delivery of some post oak and cherry so am excited to try that combo.

[cpw]

I would put some sauce on the cubes too, and let it set up in the smoker for some added flavor. As far as cubing them, I use an electric knife with no issues.

[Hog1990]

When my goal is burnt ends, I always separate the point and cook separately. Works best for me. I prefer cooking a packer whole though, and prefer a nice moist slice with point on top of flat...

[tmarrer53]

Are you letting it rest at all before you separate and cut up, if you don't it is more likely to tear on you. If you let it rest for a while (1-2 hours) you might get some better cuts.

[MikeJ65]

For competition, a lot of what gets turned in is just cubed point. In other words, it is not cubed and returned to the pit or is only returned briefly to set sauce. You can prep your brisket by taking the fat cap off of the point and trimming back the flat and removing the fat on top of the point so that you develop bark on both sides of the point. Pull when the flat is done, cube and sauce. Lots of other methods too, but that is a popular one. The cubes stay very juicy and you have bark on two sides for a balanced bark/meat flavor.

[saseekutz]

After I cube my point I set the cubes and some of my au jus in a pan and Cook for another hour or so before draining and saucing. They come out pretty friggin good

[1buckie]

Are you letting it rest at all before you separate and cut up, if you don't it is more likely to tear on you. If you let it rest for a while (1-2 hours) you might get some better cuts.

I go as far as starting from either cold or at least cooled down & that's worked well......

http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef072.jpg

Cuts are not even, not for show, but they could be, cut cold.....

http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef073.jpg

325 in cast iron.....until the fat collapses.....

http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef083.jpg

I don't like sauce, but that's what the wife wanted.....

http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef091.jpg


Personal experience is they cook better from cold, not just for cutting, but something happens going from a cold to hot state of affairs that doesn't happen even warm to hot......

[thesemicullen]

I separate the point earlier than that. Usually when the flat probes about 160-170. I can throw a little more rub on the exposed portion of the flat and it'll cook in for a bit. The point cuts a bit better at these temps, I think. Then I chunk it, dust 'em, and finish cooking them in a mesh pan on the grill alternating between direct and indirect.

[rdstoll]

Thanks for all the tips. I will post some results tomorrow, for sure!

[stickburner plus]

I cut um up and put sauce of choice on them .I like Raspberry Chipolte
http://i1370.photobucket.com/albums/ag253/destin5/4091c26c-a176-438b-a213-86144366b70c_zps172dc587.jpg (http://s1370.photobucket.com/user/destin5/media/4091c26c-a176-438b-a213-86144366b70c_zps172dc587.jpg.html)
http://i1370.photobucket.com/albums/ag253/destin5/Photobucket%20Desktop%20-%20steves%20MacBook%20Pro/IMG_0730_zps5ae9c5c6.jpg (http://s1370.photobucket.com/user/destin5/media/Photobucket%20Desktop%20-%20steves%20MacBook%20Pro/IMG_0730_zps5ae9c5c6.jpg.html)

[Sausage Warrior]

I only cube off of the exterior portions of the point as those really are the ends then rub and return to a higher temp to finish up

[thirdeye]

BE's are one of the few things I like sauce on... or not. It all depends. :biggrin1:

http://i.imgur.com/edTX0dc.jpg

http://i.imgur.com/jH2Yw.jpg

[BoLiles]

rest worked for me...and a really really sharp scalloped slicing knife

[rdstoll]

rest worked for me...and a really really sharp scalloped slicing knife

Yeah I've learned in BBQ and grilling that rest goes a long way towards giving you the best product. I now plan all my cooks to be done two hours early for that very reason.