Brisket Point, burnt ends


 
B

Brian B (Muncy)

TVWBB Fan
I've heard birnt ends are the best thing ever. I'm gonna cook a 14# packer this weekend, HH. Gonna cut the point off before I foil it. And I want to make it into burnt ends. I searched and came up with one result, basicaly cook it unfoiled untill it's almost burnt. Is that it? After foiling it says to cook for another 2 - 3 hrs until tender but the point may take longer unfoiled?
 
The point doesn't take longer than the flat to become tender because the point contains much more fat. That's why when checking a whole packer for tenderness you always check the flat as just checking the point can give you false reading of tender in the flat. You can leave the point on longer to render out additional fat. Many will cut the point up into pieces (2"-4"), add additional rub to newly exposed surfaces and cook longer to produce the bark that is desired on these pieces. Remember time and temp when doing these. An additional 2 hours at HH might be over doing it. Personally I would not finish the point in foil if making burnt ends. Foil inhibits the formation of bark.

Paul
 
So cut it up, add rub and throw it on the grill? There will be foil on the grates (makes clean up a breeze). Aren't burnt ends somewhat drier? And since it's usually tender / done before the flat it will be past tender when it's done? How do I know when burnt ends are done? I'm sure these are dumb questions but this is only my 3rd smoke and I'm new.
icon_smile.gif
 
I guess it depends on what one calls "good food" and what is "best thing ever"...

With a piece of meat that contains as much fat as the brisket point does, I prefer to render it as much as possible. This means cooking for long periods at lower temps.

You can high heat the full brisket until the flat is done...nothing wrong with that. Remove the point. Trim it up as best as possible...remove all of the nasty exterior fat. Take the slab(s) resulting and cube it up into 3/4 to 1" cubes. Put in a pan with about 1/2 of the drippings from your foiled/panned brisket. If your rub does not contain sugar or not a whole lot of it, I'd recommend adding some sweetner...sugar, brown, white, turbinado or honey.

Return this pan of cubed up point, juices and doctored seasonings (covered) to the smoker (or oven) and continue to cook at 250°F or so for 45+ minutes until they've reached your desired doneness.

Just do it.
 
For whatever reason, I am still having trouble wrapping my head around the process here. I love burnt ends (I'm from KC, so it's in my blood) and would really like to be able to make them well. From what I gather there are two methods to making good burnt ends (these are based on HH cook). I've also added sample timelines because that's what I do (times are approx).

Method #1 - Cook the point and flat for entire time together:
10:00a - Brisket on
12:30p - Brisket in pan
02:30p - Flat done (put in cooler), remove point and put whole point back on smoker (re-season as well)
04:30p - cube/sauce point
05:30p - point done, slice flat
06:00p - Eat

Method #2 - Remove point early in cook
12:00p - Brisket on
02:30p - remove point, flat in pan, point on grate (re-season)
04:30p - flat done (put in cooler), cube/sauce point
05:30p - point done, slice flat
06:00p - eat

Do these look like reasonable timelines? I have an 18.5 WSM and use an oval tray when it's called for. I don't know if I would have room for the oval tray and the point on the top grate, so the point would go to the bottom grate? I assume this would change the timeline slightly?

My main goal is to be able to time it such that I can enjoy sliced flat and burnt ends at the same time. I also compete and would like to be able to include both in my box.

Let me know what you guys think!
 
Sorry, Kris. I don't cook by time. I cook by temp. & doneness. It's done when it gets done.

The truth of the matter is if you are wanting to eat at 6:00, you should probably go to a restaurant or start early enough to where it's done in plenty of time and has properly rested. I think the minimum time to rest is 1 hour. I have had them sit in a cooler wrapped in HD Foil and towels for 4+ hours and still be +140°F.

I described exactly what I do above. 45 minutes is probably a little low on the time scale for continuation of the burnt ends. I cooked them more like 90 minutes a week ago and the smoker was sitting at 300°F when I started. I put the pan on and shut the vents down. I came back about an hour and a half later and it was at 200°F.

I didn't hear any complaints on the ends.

I would also say that "burnt" is a theatrical description. I don't think anyone wants to eat burned food...most folks want good food. Properly rendering the excess fat out of the meat of the point results in good food.
 
I think the time charts might be well reasoned but actual cooktemps and the point when the brisket actually hits done - tender and juicy - will determine the real times. My briskets always come in at around 4 hours.

If using carryover cooking to finish the brisket then substantial rest time might well be in order. I prefer to cook till tender, obviating the need for carryover cooking, and simply rest for the time it takes juices to redistribute, about 20-30 minutes, the brisket merely tented (not wrapped) with foil.
 
There is some really good advice here but there are many opinions. Just like the thread Kevin put up where he says that he doesnt care for them. Im totally opposite. I like the ends more than the flat. Diversity. Its a good thing.

I love a well cooked burnt end. Cooked right B-ends are close to if not my favorite piece of bbq. We sort of do what Terre & Paul does. I do not use any sugar, honey, ect. Sweet doesnt work for me & bbq. I like mine to have a robust beef flavor with some KICK! But that is me.

Cooked right and the ends are like butter. BUTTAH! Melty beef goodness.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dale Perry:
There is some really good advice here but there are many opinions. Just like the thread Kevin put up where he says that he doesnt care for them. Im totally opposite. I like the ends more than the flat. Diversity. Its a good thing.

I love a well cooked burnt end. Cooked right B-ends are close to if not my favorite piece of bbq. We sort of do what Terre & Paul does. I do not use any sugar, honey, ect. Sweet doesnt work for me & bbq. I like mine to have a robust beef flavor with some KICK! But that is me.

Cooked right and the ends are like butter. BUTTAH! Melty beef goodness. </div></BLOCKQUOTE>

Oh, yeah. Sounds right to me!
icon_biggrin.gif


Rich
 
You must log in or register to reply here.

 

Back
Top