Burnt Ends


 
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Derek Yoder

TVWBB Fan
Question about burnt ends...Here are the details of the cook, I had a 11 lb brisket that I smoked at about 240-250 for 12 hours...until 194 internal temp. I pulled and separated the point and flat, then cubed the point, put in a pan, and hit with more rub. I put in back on the smoker for another hour and a half at around 235. Is this long enough for true burnt ends? Or should I have kept it on longer? Also, what is the texture that I'm shooting for? The taste was amazing, and they pretty much melted in my mouth.
 
I've only done them once, but the texture was very chewy on the outside and tender on the inside. I added more rub to the whole point, put a new chunk of wood on the coals, and smoked it for another hour. Then I cubed it, and also threw a little bit of sauce on the cubed pieces. About two more hours after that and it was awesome.
 
Does seem a little short. I typically put my point back on for 3 hours at 225 then cube and sauce and back on for an hour. But if they turned out great that's all that really matters.
 
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