Brisket: Burnt ends advice?

[Rob O]

Well here I go again trying to cook something I've never eaten before.

Two weekends from now I'm going to do a full packer (along with a chuck roll). A few weeks ago Bryan S suggested I make burnt ends from the brisket point.

He described this as removing the point from the brisket then leaving it in the smoker for a while longer.

Couple of questions?

- How long?
- Keep the temps between 225 and 250 still?
- should I add smoke wood?
- Foil it or not?

- How about when I serve it. Shred it with sauce on the side? Or something else?

Thanks all.

 

[Bryan S]

Rob, Greg posted about the burnt ends. Here's his post on how to do them. I tried them last weekend but ran out of time so can't tell you about them. Here's his postBurnt Ends Bryan
Another one Greg's recommendation