Full Packer Brisket - Pit Barrel Smoker - Burnt Ends Question
 

Hey Guys....

I am smoking a full packer brisket tomorrow morning. I have cooked flats before, but never a full packer. I want to try some burnt ends for the first time, but I have a question about when to cube things up. Any help would be greatly appreciated.

#1 Do I cook the full brisket to 165, then foil and cook until 205 and then separate the point and flat OR
#2 Do I cook the full brisket to 165, separate the point and flat at this point, wrap the flat until 205 and while that is going on start cooking the burnt ends.

The question is really when is the best time to separate the point and flat - before I wrap at 165 or after pull at 205?

Thanks!

Kill this thread....I just got a very helpful PM. Thanks!

I would like to know the answer to this question! Smoking my first brisket next week.

What's a burnt end??

Yes, please. Let's hear the advice that killed this thread. I'm doing my first one next weekend, too.

One of the things that makes this place unique is that we help each other. Sharing a PM is bad form, so don't share the PM, but whoever was so helpful, please share for others!

I am doing my first hnf brisket today....my plan is to take wsm to 325....put on brisky....four hours...wrap in BP...start checking for doness at 190 IT with a probe and check every 30 min til it probes like butter...unwrap....separate flat and point....rewrap flat into cooler....rub point heavily with rib rub....back on smoker for two hours.

I usually cook at 250 no wrap til done...then separate. But it takes 12 plus hours.

When I see people take a beautiful point, cube it up, slather it in sauce, and baste it in more juices it just kills me. It's the best part of the cow and you're going to cover it in all kinds of sauces?!?! :shock:

Every video or photo I've seen of them done this way doesn't look good at all. It looks like a salty oily mess.

You can still get burnt ends by just slicing the point and cubing up the back end of it. You just won't get as many as cubing up the whole point.

Billy Roo if you want to do burnt ends, do it! No matter what any body else says. Some times I do, sometimes I don't. The way I do it is to take the packer til the flat is probe tender. Then separate the two muscles, foil the flat and put in a cooler to rest. Cube up the point and put those back in the cooker. You can add more rub or not. Use sauce or not. Totally up to you. I usually just do some more rub and let 'em cook till I think they've got the right bark, again, that's up to you.

I've done plenty of burnt ends in the PBC and the results are nothing short of spectacular each time. When I have a crowd of people I'm cooking for I will make burnt ends.

Here's what I do:

Cook all the way until brisket is probe tender (200*ish)

Separate the point from flat

Rest the flat

Cube the point, sauce or of dry rub it and back it goes on the PBC. Like so

https://lh3.googleusercontent.com/-e...621_140622.jpg

When flat is ready to be served I pull the burnt ends


Oily and salty?? I think not unless you don't know what you're doing :becky:

All the below were done on the PBC

https://lh3.googleusercontent.com/-w...621_142027.jpg

https://lh3.googleusercontent.com/-9...704_203657.jpg

Dry rubbed

https://lh3.googleusercontent.com/-D...704_203647.jpg

One mo'

https://lh3.googleusercontent.com/-p...301_170237.jpg

This about sums it up :)

How many hooks do you have to hang up all those burnt ends? :tongue:

Sorry, couldn't resist.

You use paperclips