I'm hoping some of you more experienced smokers can give me some tips. I have smoked about 15 brisket flats so far but never the full brisket with the point attached. This weekend that is going to change....I want to try a full Brisket. More importantly...I want to try to cook Burnt Ends. I have read some of the threads on this site and it sounds like when the flat is done I take it off....cut off the point, and return the point to the grill for another 1-4 hours. My question is....how do I know when the point/ends are done? By temparature? Feel? Time? I have seen other recommendations that say to cut the point up into cubes and place into a foil pan with sauce back on the smoker. Any help/advice/tips you could give would be appreciated.
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Making Burnt Ends out of the point
- Thread starter Scott J
- Start date
Derek Yoder
TVWBB Fan
Scott, I just did my first brisket in over a year for the Super Bowl (I only do packers). Normally I did as you said (separated the point from the flat at about 170). Foiled the flat, and put the point back on the smoker for something like 2-3 hours. Well this time (on advice from others here). I still took it off the smoker at 170, but this time I foiled the entire brisket (point and flat) with some beef broth and put it in the oven until about 200 degrees. Then I pulled it out and separated the point. I tightly double wrapped the flat in foil and put in the microwave and packed the microwave with towels for about 2 hours. I then cubed the point, put in two cake pans, added more rub and put back on the smoker for about an hour and a half.
All my other briskets were either good flats and not so good burnt ends, or great burnt ends and not so great flats. Well this time both were awesome...plus I collected the drippings of the brisket, and added some beef broth and red wine as well as some spiced to make a great aus jus. Again, it was awesome and I'm really looking forward to doing another one soon. Good luck!
All my other briskets were either good flats and not so good burnt ends, or great burnt ends and not so great flats. Well this time both were awesome...plus I collected the drippings of the brisket, and added some beef broth and red wine as well as some spiced to make a great aus jus. Again, it was awesome and I'm really looking forward to doing another one soon. Good luck!
Derek Yoder
TVWBB Fan
Scott,
It is the same as foiling and putting in a cooler to rest...I just used the microwave so I didn't have to get the cooler down (I was being lazy).
It is the same as foiling and putting in a cooler to rest...I just used the microwave so I didn't have to get the cooler down (I was being lazy).