Burnt ends


 
R

Ryan Ko

TVWBB Super Fan
Can someone explain how to make burnt ends when making a brisket. I understand what they are, I am just not familiar with the process of making them.

Thanks.
 
What I do for mine is take the point and separate it from the flat, if you cook a whole packer. Then, I chucnk up the point, in pieces that are about the size of 2 normal bites. I put these in an aluminum pan, put sauce in with them, and they spend another hour or so back on the smoker. I do high heat briskets, so after an hour(ish), they are ready to be eaten. They are very simple, and I enjoy them. Point meat is deliciously fatty, but I find it a little too gelatinous if it eaten at the same cook time as the flat.
 
Bryan S. Taught me the following: when flat is done I remove the point and put her back on the cooker for about 3 hours. I remove, cube, toss in sauce and put back on the cooker for an hour or so.

My favorite sauce is SBR + Honey + Chipotle powder.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
Bryan S. Taught me the following: when flat is done I remove the point and put her back on the cooker for about 3 hours. I remove, cube, toss in sauce and put back on the cooker for an hour or so.

My favorite sauce is SBR + Honey + Chipotle powder.
</div></BLOCKQUOTE>


I do the same thing, but, I cut the point off @ 135* so that there is some bark in that spot where you separate the two cuts of meat.
 
I do them pretty much the same way Larry does. Only differences are: I reseason the exposed area where I seperated the point/flat, I only cook the point for two hours before cubing it up, and I use a thinned out sauce for finishing. They're a big hit for sure!
 
I don't care for burnt ends, much preferring to use point for other stuff, but when I need to make them I do the same as Rick: season the exposed area and make a thinner sauce (highly recommended).
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rick Kramer:
I only cook the point for two hours before cubing it up, and I use a thinned out sauce for finishing. </div></BLOCKQUOTE>

Are you saying that after 2 hours of smoking the whole brisket you cut the point off and cube it? How long do they go back on for then? I use low heat (230-250) don't know if that matters.
 
No, Ryan. Cook the whole brisket till it's done to your liking in the flat. Seperate the point from the flat, wrap the flat and rest it. Put the whole hunk of point back on the cooker. After 2 more hours of cooking the point, remove, cube, sauce and back on the cooker for another hour. In other words, your point is going to cook three hours longer than your finished flat.
 
My method is this. I cook the packer till the flat reaches 125º - 130º internal, then I seperate the two. I then re-apply the rub to the bald spots on both pieces. I then cook the flat till 165º ish, then foil to finish till tender. Back to the ends. The point goes for atleast 2 hrs. after the seperating, sometimes longer. The more you do this, the more you know when to cube the point. Once cubed, the cubes get another sprinkle of rub, and into a foil pan they go. I cook for at least another hr. sometimes up to 2 hrs. and then a dose of Sweet Baby Rays goes on for about another 20-30 min. HTH, Enjoy!
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I like to really render them down, as they get alot like the taste of bacon because of all the fat in the point, only beef.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Derek Yoder:
ok, everyone what temps are you 1) cooking the full brisket at and 2) do you use the same temp when puting the point back on? </div></BLOCKQUOTE>
I do HH. Most brisket cooks are between 300-325º. Yes cooked over HH the whole time for me.
 
The same techniques apply no matter what temp you cook at. This is one more of those things you do to suit yourself. Just decide whether to separate the point and flat earlier or after the flat is done. Decide when or if you want to cube. Decide whether you do this in a pan or on the grate, whether you add more rub or add sauce. I've heard some separate the flat and point BEFORE cooking.

So try any or all of the above (or something I missed) and see what you like. After all, do you think you're going to ruin the point by more cooking, etc.?

Go for it. Rich
 
So basically separate the flat and point once the brisket is done. Foil the flat and let rest. Chop the point and put back in the smoker. Does this sound right? Would you let the point rest before chopping and putting back on?
Thanks,
Matt
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Thielbar:
So basically separate the flat and point once the brisket is done. Foil the flat and let rest. Chop the point and put back in the smoker. Does this sound right? Would you let the point rest before chopping and putting back on?
Thanks,
Matt </div></BLOCKQUOTE>

I wouldn't -- but I put it back on whole.

Just to introduce more variables. You can put it on whole and cut it up when you're finished cooking. Or put it on whole, later cut it up and put it back on. (Depends on just how completely you want it "burnt".) Or cut it into strips before putting back on (this is one I like). Or...

Edit: By "whole", I mean the whole point.

Rich
 
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