KCMike has been gracious enough to post a number of helpful tips.
Here is one from Basso's forum.
Posted by kcmike on September 20, 2010 at 16:53:56:
In Reply to: Burnt Ends posted by Chris Hi-Tech Smoker on September 20, 2010 at 14:49:29:
There are lots of ways and none of them are wrong. Here's how I do it...
* While brisket is still raw and unseasoned, separate the point from the flat. Click link below to see web tutorial that I put together a number of years ago on separating a raw brisket.
* Burnt ends come from the brisket point, so that's what I'm going to focus on, so forget about the flat for now.
* With your brisket separated, trim nearly all of the external fat from the point. It has more than enough fat inside, so it doesn't need all that fat outside. Plus, if you don't get rid of the fat on the outside, you'll never create a bark. So, I trim mine almost naked.
* Apply a heavy coating of rub (you may apply yellow mustard first if you like) on every square inch of the point.
* Once rubbed, put your point directly on the smoker and cook naked (no foil) until it's done. I've found that my points are almost always done when my flats are done, so I use this as a good rule of thumb. Otherwise, just cook it until it gets all jiggly and pretty black all the way around.
* Once done, if eating right away, pull it from the pit and chunk it up into cubes. Throw cubed meat into a alum. pan, sauce and cover with alum. foil tightly. Place covered pan back onto pit and cook for another 30 minutes up to a couple hours.
* If you're not eating them right away, I skip the sauce bath treatment and just wrap the points in aluminum foil as soon as they come off the pit, let them rest a bit then refrigerate. Then, when cold, I cut into cubes and pan them up with a 1/2 cup apple juice and a little bit of sauce, cover tightly with alum. foil, then freeze.
Hope this helps.
Mike
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