Burnt Ends - using the flat and point?


 
A

a gampher

New member
Howdy,

I looooove burnt ends, more than I like slices of the flat. If I cube up the flat and throw it back on for a while, like I do the point, will it actually come out edible? I've never done it but I'd really like a whole packer of burnt ends. It seems I never get enough off just the point.

I've got a 10 lb packer on now, should be "ready" sometime tomorrow morning. If the flat makes alright burnt ends I'll give it a shot.

Thanks in advance!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by a gampher:
Howdy,

I looooove burnt ends, more than I like slices of the flat. If I cube up the flat and throw it back on for a while, like I do the point, will it actually come out edible? I've never done it but I'd really like a whole packer of burnt ends. It seems I never get enough off just the point.

I've got a 10 lb packer on now, should be "ready" sometime tomorrow morning. If the flat makes alright burnt ends I'll give it a shot.

Thanks in advance! </div></BLOCKQUOTE>

Traditional burnt ends are exactly that.....'burnt ends' of a smoked brisket. But typically, people will smoke and render the point (which in my opinion is the most flavorful piece of the brisket) and cube and simmer in sauce.

Of course, cubing up the flat and saucing will come out edible and very good. What I would do is cook the brisket until almost done (tender, but not falling apart tender), then cube and simmer in sauce until fully tender.
 
Alright, I cubed the point and flat together after the initial 10 hours, then smoked them both for another 5 hours, in sauce for the last hour. Probably went a little too long, but they turned out great. The flat pieces were more dry than the point, but they all tasted good.

Thanks for the advice, Larry.
 
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