First run at burnt ends

[jaystraw]

So I made a brisket on the 4th, which I posted about earlier this weekend. I saved the point to make burnt ends. Absolutely our new favorite meal. I can’t wait to do another packer.
Before and after pics.

 

[James H]

looks great! I would have a few!

 

[Jim C in Denver]

For the brisket I did over the 4th, I did this extra trim step on the packer for the purpose of making burnt ends. Highly recommended.

The point got more seasoning and more bark in the initial cook, which then made the burnt ends better after the second cook.

On the one I did, semi-separating the point made the point cook several hours faster than the flat, which worked out great. I separated the two pieces before wrapping. I then wrapped the flat in butcher paper and finished it on the top rack. At the same time, I did the burnt ends in a pan on the lower rack. Both were done in time for dinner. Burnt end appetizers followed by sliced flat main course.

At some point, I will probably go one step further and try separating the point and flat from the beginning.