• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

High Heat Brisket and Burnt Ends -- timing question


 
G

Gil Matar

TVWBB Fan
Hello there,

How do I make burnt ends with a high heat brisket? The cook time for the high heat brisket is almost the same as the extra cook time for the burnt ends alone. It seems to me as if I cannot make burnt ends for the same meal as a high heat brisket. Even if I keep the high heat brisket warm for 3 hours, that isn't enough time to cook the burnt ends, which usually take at least 4 hours.

Thanks,
 
Gil, I THINK you're asking the impossible if you want to do the additional smoking for the point in prep for burnt ends. For my brisket last week, I used the HH model for the first time. I still removed the point after the flat was ready and left it in the smoker for 4 more hours after adding additional rub in the separation area. The point was fantastic, but the flat was for dinner.

The other briskets I've done were low and slow all the way, and I left the point on for up to 6 hours. Great for burnt ends, but even after a LONG warming period, the ends were ready AFTER dinner. And a hit, too! :)

You can certainly remove the point, continue to smoke until dinner while keeping the flat hot, and then dicing or shredding the point and fry in a pan. I've done that with a cast iron pan on the my grill. I prefer the long after-smoke, but it's an option.

Maybe others have other ways. I'm also more than willing to learn more.

Rich
 
You must log in or register to reply here.

 

Back
Top