5 lb 3 oz point can I smoke it start to finish in 11 hours?

[Brett-EDH]

What part of the brisket would you make burnt ends from if you were going to?
I have used the point a bunch of times......they are treats!

there really is no choice. you have to use the point for brisket burnt ends. they're good. real good. and people like them.

i found that with pork belly burn ends (1" cubes), people eat less of the pork belly due to its richness, thus i spend less to make them and have to make less of them. and i get to eat and enjoy sliced point brisket which is always a great meal.

but do as you wish. i get it that some here like burnt ends brisket.

 

[DanHoo]

I've never made burnt ends from beef, but I have made Pig Nuggets

Pig nuggets?

some pork shoulder scraps. A couple of hours smoke, then about an hour covered in a baking dish. Not sure what to call them. Not really burnt ends.

tvwbb.com

 

[DanHoo]

A good friend told me not to carve meat with an empty wine glass.

This needs to breathe a bit but early indications are promising.

 

[DanHoo]

 

[DanHoo]

 

[Tony Coloma]

Looks like the fat rendered very well. Well done but...

Now I'm hungry.

 

[Darryl - swazies]

Looks really good Dan.....that fourth pic that looks like a place setting is great......it's like this is what I am eating what do you guys have.....
Nice additions to the meal, everything including the vino looks really tasty....hope it was worth the wait!

 

[DanHoo]

Looks really good Dan.....that fourth pic that looks like a place setting is great......it's like this is what I am eating what do you guys have.....
Nice additions to the meal, everything including the vino looks really tasty....hope it was worth the wait!

Thanks Darryl. It was worth the wait. This was my first-ever brisket. ( WAIT, WHAT ??? ) Tri-tip has been my go-to roast forever, but I will smoke a point again for sure. Timing worked well. The texture and doneness was spot on. It sliced like butter and had excellent mouth feel and flavor. In retro I am glad I started early. Once it was resting in the cooler it was a simple dinner to serve. At the last minute my kid asked for mac-n-cheese and that pushed dinner out a couple mins.

The 2013 cabernet opened up nicely. I don't normally pull a 10 year old cab for a weeknight dinner, but since it was my first-ever brisket I decided why not. I preserved 1/2 a bottle with argon gas to enjoy tonight or tomorrow.

I have some notes to improve on it. I'll collect those and write them down so I have them for next time.