High Heat Brisket / Burnt Ends Question

[Derek D]

Quick question...I've done plenty of high heat flats in the 7 pound range, and they turn out great. Sam's finally had packers available, so I grabbed one around 11.5 pounds. I'd like to cook the flat and slice like I normally do, but also take the point and make burnt ends. The question is, when the flat is done, should I separate the point immediately and return the chopped point to the smoker, while the foiled flat rests? Should I return the point whole and keep cooking, and then chop later? Am I still looking at 2 hours to finish up the burnt ends even though I will be running 325-350?

Any help is appreciated.

Thanks,

Derek

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Derek D:
Quick question...I've done plenty of high heat flats in the 7 pound range, and they turn out great. Sam's finally had packers available, so I grabbed one around 11.5 pounds. I'd like to cook the flat and slice like I normally do, but also take the point and make burnt ends. The question is, when the flat is done, should I separate the point immediately and return the chopped point to the smoker, while the foiled flat rests? Should I return the point whole and keep cooking, and then chop later? Am I still looking at 2 hours to finish up the burnt ends even though I will be running 325-350?

Any help is appreciated.

Thanks,

Derek </div></BLOCKQUOTE>

That is my preferred method when I do cook a full packer. But normally I separate prior to cooking, just a personal preference.

Once the flat is tender, separate the point and foil and rest the flat. Let it rest while the point continues to render as you plan. Once the point is tender, cube it up and simmer in your favorite sauce while you slice and prepare the flat for serving.