Skip to main content

11 replies

Burnt Ends

FM Former Member
Was hoping to get a few quick straight-up answers to fill in some blanks that I have regarding burnt ends. I've searched a bit, but for whatever reason I'm still fuzzy and the following...

1. Is the point "cubed" before going back into the smoker or only after? Or is this personal preference?

2. Do you add new wood when you return the point to the smoker, or cook without addition of fresh wood?

3. I've seen ranges from 3 t0 10 hours additional cook time.... looking for recommendations.

4. Temp to cook at?

5. What is typically added to the point before additional cooking? Brisket rub? BBQ sauce/mop? Nothing? Again, I assume this is per preference but not sure if there's a "typical."

Thanks everybody.
David
Original Post

Replies sorted oldest to newest

cal 2cal 2Member
Here is Burnt Ends 101!

Myself, I will split the flat from the point(well trimmed) after cooking and put the point back in the smoker whole with a little more rub. I will cook at 260* for a couple hours or 215* internal, whichever comes first. I then eat the flat and save the whole point, a couple days later, I will cube the point and put in a pan on the stove with a generous amount of sauce and heat throughly.

The little higher heat will crisp up the outside of the burnt ends, but by leaving it whole I still have some soft bark and not too much crunchy.
T tomMember
I'm no burnt ends expert,but I have ruined as many as anyone. Roll Eyes

Remember,you are cooking part of a packer and it can vary as the rest of the packer...

I have taken the point off the packer when the flat was ready and it was cooked enough,other times it needed hours of rendering.

Also,flats can be more loose in texture,so it easily can take up too much salt and seasoning.

A NY strip steak you can tell how to cook them all one way and do pretty well.

Remember, at comps,the brisket can separate the cooks from the wannabees.I've seen the burnt ends ruin a lot of entry boxes.

You need to taste,squeeze for texture,etc and then it is the best eating of the whole contest. Cool
FM Former Member
quote:
Originally posted by AndyJ:
... Russ, you are a mean, mean, individual!!!! Wink


So if I post new photos of my deck with burnt ends being made what would that make me???

Big Grin Big Grin Big Grin Big Grin

If that's mean, just call me the Devil. Love posting photos of food.

I probably do need to make a 101 page. CS has some of them on the main page, but I need to come up with someway for everyone to find the updates and the photos Cool
Last edited by Former Member
andyjandyjMember
quote:
Originally posted by SmokinOkie:
So if I post new photos of my deck with burnt ends being made what would that make me???

That wouldn't bother me the least bit, since the burnt ends would be IN your smoker. Now if you posted a pic of you eating burnt ends on your new deck........ Mad Mad Mad

Wink

Oh, thanks. Let's see Deck, my 3 headed margarita machine and me NOT cooking BBQ for the party...

Thanks, I'll post the photos because you requested.
Last edited by Former Member
S socal55Member
Looking at the pic of SmokinOkie's burnt ends makes me think I've got to try that next time. So far, every time I've smoked a brisket, I've simply sliced up the point along with the flat because all that fat running through the point just makes it taste that much better! I have a hard time seeing how much more tender the point would be by cooking it another 20 deg or so since it is so good when I pull it at ~195 or so.
Smiler

Add Reply

Post

Membership Required

We're sorry. You must be signed in to continue. Sign In or Register
×
Are you sure you want to remove from your Block List?
×
Loading...
×
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .
×
Link copied to your clipboard.
×