burnt ends question

[BenjaminW]

Hello all, Im about to pull my packer off the WSM after a nice 12+ hr smoke. Im planning to make burnt ends with the point, but I have heard several ways to cook em up. Im a fan of sauced ribs and sauce with most of my other Q. My question is, do I put the point on whole to cook for a little while before I cube and sauce them (then put then back on), or when I seperate the point and flat, shoud I cube it right away and then sauce and cook a bit more. Also, while im thinking about it. WHen I pull the whole packer off, do you seperate the flat and point right away or do you let them rest together, then seperate and work on the burnt ends??? Thanks in advance!!!!!

 

[Gary H. NJ]

Much of that is personal choice. When the flat is smoked and tender, the fat separation between the flat and point should be soft enough that the two will nearly pull apart at that section. I let mine rest for 20-30 minutes, foil covered, then separate with a knife. Put the whole point back on for an hour or so. I like a crunchy bark, so I chop and serve with sauce on the side. Many folks will, at this point, put the cubed point into a pan with sauce and put the pan back on the smoker for another hour or two. It's all good. Any I mean really good.

 

[BenjaminW]

Thanks for the quick response Gary! I just wrapped in foil, a towel, and put the whole thing in a cooler. Im thinking in about 30 mins im gonna seperate, cube, sauce, and smoke for another hour or 2. Im so excited (words of a true fat kid

 

[Kaz S]

I like to let it sit an hour in foil on the counter. The cooler/towel hold is for when u want to let it rest for 3-5 hours. Then seperate, smoke point about 3 more hours then rest 30 minutes, cube. Add sauce and some of the reserved brisket juice in a covered foil pan and back on for another hour. Then rest 15 min and dig in.

But I don't think u can screw it up unless u over season it. Its good whether its just right, under, or overcooked.

 

[MKEvenson]

Benjamine, I have only done Burnt end 2x. I have separated point from flat before wrapping and holding the flat. I trimm the fat off the point and cube, add rub and sauce, into a 1/2 hotel pan and back on the smoker for 1.5-2 hrs or as needed. Might try Gary's method next time tho. The firm bark sounds good.

Mark

 

[Dave from Denver]

Cooking the point for a couple hours after you separate it from the flat will do a lot to firm up the texture of your burnt ends. If you just cube and simmer after separating they will seem fattier than if you let that fat render for a while.

That's just my experience - separate the flat and point, re-rub the exposed area if you want, then cook the point for a couple more hours. Then, cube the point and simmer in sauce for a bit. They will be chewy and slightly crunchy on the bark, and full of flavor.