Burnt ends lag time

[Brad Olson]

Today I ran a small point through the WSM; it came out fine but could've actually used a bit more time so I'm thinking about using the leftovers for burnt ends. However, Friday's going to be the next day I'm going to have time to do this so the meat will have to wait in the fridge until then.

My instinct is that it'll be just fine until then although it'll probably take a bit longer because it'll go in the WSM cold, but it never hurts to ask if there's anything I'm overlooking. Thanks!

 

[MatthewR]

Brad, you're wanting to smoke the meat twice is that correct? I'd be concerned with drying the meat out even if you do everything perfectly...it will be a faster cook than the 1st time but I'm not sure you can do anything to keep it moist. Maybe wrapping in foil from the beginning with liquid/tallow in it...but that won't allow the bark formation you want on the burnt ends....Sorry I'm not much help please let me know how it turns out!

 

[Lew Newby]

I've never done it but the point has so much fat that I suspect that it will work. Just keep it tightly wrapped in the meantime. I'm no expert on burnt ends but I cook a full packer and after the flat is in the cooler I cook the point for a couple more hours. You're just introducing a time delay that I think a point can handle.

 

[AndyK]

I think I just did the same thing the other day.
I smoked a point. It could have gone longer which was odd since both the temp and the tenderness seemed fine but it just should stayed on a bit longer for some reason.
We had some obligations for a few days so I put it in the fridge for 3 days In a Tupperware container.
I stuck it in the crock pot with a bunch of carrots, some maple syrup and a bottle of Dads Root beer.
It turned out great and the wifey really liked it.
Hope this helps.