Burnt Ends...how?

[Kirk J]

I've searched and searched but haven't really found much on "burnt ends" like you order in a restaurant. From what I can gather, when you do a brisket, when it's done, seperate the point from the flat and put the point back on for a few hours, then pull it and mix it with sauce. Is that right? Do you really get the "burnt end" flavor, or do you just end up with an overdone point mixed with sauce?

 

[Sam Goller]

Made some this weekend. Here's what I did:

After I separated the point from the flat, I trimmed some of the fat off the top - not all, but some (a new outer bark will form) and put it back on the smoker for another 3 hours or so. This is a very fatty piece of meat, so it shouldn't dry out.

Don't "pull" the meat. Instead cut it into chunk pieces and mix with your favorite sauce.

sam