Brisket flat for burnt ends


 
AndyK

AndyK

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Hi all,
I am going to try this tomorrow early morning for an early dinner.
I will be using a split full brisket.

My plan is to do burnt ends with both the point and the flat but I’ve never done it so we shall see.
I have the brisket separated/prepped and it’s in the fridge ready to go for an early cook.

I’m using a salt free coffee based rub over a salted brisket.
It’s a 14lber trimmed down several pounds on a Weber kettle with a slow n sear.

I do ok on most cooks but I’ve never done one this way.
Might any of you have any tips or suggestions that could help?

I will try to post pics if that is easy enough for me to figure out.

Thank you.

Andy.
 
Honestly, I've not tried making burnt ends yet. If no one else on the forum Chimes in, I'd follow Kosmo's lead on this one. Kosmo has a few "fans" on the forum, and I've had good luck with his brisket advice so I can't imagine him steering us wrong on Burnt ends.

kosmosq.com

Brisket Burnt Ends 101

These brisket point burnt ends are STRAIGHT. BUTTER. No jokes, this recipe was super easy, but the result was phenomenal! This is how you make burnt ends without cooking a whole brisket - thank us when you try it at home.
kosmosq.com kosmosq.com

Also, I've only heard of burnt ends coming from brisket point or chuck roast. I've not heard of someone using the flat. Maybe it works, i've just never heard of it before.

On a nice warm day, you might be able to get 8 hours, give or take on a slow n sear/kettle set up. You may want to plan on using the kettle for the first 5 hours or so, and then wrap and finish in the oven. While brisket is in the oven getting up to temperature, and tender, you could get the kettle ready for phase 2 which would be smoking the little cubed pieces of brisket into burnt end perfection.

Good luck!
 
It's common for restaurants to make "burnt ends" from brisket flat in order to meet demand, but they're not my favorite. The point is better. But go for it, Andy, and judge for yourself.
 
Thanks guys.
I was just going to do the point but this morning I saw a Youtube video on doing both sides and the guy said he was surprised that the flat was more tender, so I will see.
That said my flats are very tender.

I butterflyed the point to make it all even and rubbed it already so I hope I didn’t mess it up before I even began the cook.

I like the idea of using the oven while I get the kettle ready for phase 2.
Thanks for that tip.
 
I’ve done it and didn’t think they were all that great (probably operator error). That said, some things I would do different, consider injecting, flat is leaner than point, especially USDA choice. Maybe wrap in pan with fat scraps to add extra flavor. Or add beef tallow if available.

I say give it a try, you might surprise yourself and we all learn something.
 
Well cooking the flats for burnt ends was a bust for me.
I mean the flat was tender/juicy/ tasty and all that but just the wrong choice for this.
I did a 1/4 slice for a taste and tenderness test and it was good for that but not for burnt ends.
It’s just to lean.
Maybe if I was a great chef I could pull or pass this off but I’m not.
I started cubing the flat then made the decision to stop and later tossed the flat into our extra freezer.
Might add that meat into some kind of stew in the future so at least this experiment wasn’t a total loss.

The point on the other hand rocked.
Very tasty and the family gave me compliment.

Any way that’s all I got.
Andy.
 
I agree completely. I had some burnt ends that were clearly made from the flat at a BBQ joint in western MA, and I was not impressed at all.
 
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