WalMart Brisket


 
Frank, burnt ends come from the point section of the brisket. Once your brisket gets done, separate the flat from the point (you can do this in advance like Larry did), let the point cook for another 2 hrs. Remove the point from the cooker, cut into 1" cubes, put into a foil pan and top with your favorite sauce. Cook for another 30-40 minutes and "BAM" you've got burnt ends!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Where are the burnt ends? Are they the tip of the narrower side of the flat. In the past, I've been slicing the entire flat and have seen that the first few inches of the flat are dryer than towards the middle. Would they be better if I cubed them up and simmered them in sauce like Larry? </div></BLOCKQUOTE>burnt ends are typically the point section of the packer

try to pick briskets of uniform thickness, not tapered to avoid 'first few inches of flat are dryer'

one way to do them is remove the point when foiling the brisket and put it back on the smoker, a couple hours should do for a small point, maybe 4 or 5 hours for a huge point

I did a brisket a week ago and did the point as above ... but I forgot about it and it got very overdone, had to toss some of it because it was hard as a rock

Larry how did do you do your burnt ends from the point? Did you smoke the point longer or just into the pot when you foiled the flat?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W:

Larry how did do you do your burnt ends from the point? Did you smoke the point longer or just into the pot when you foiled the flat? </div></BLOCKQUOTE>

Shawn, I let the point cook for about another 2 hours. The plan was not to foil, but I foiled it when I took the flat off for the sake of time. I pulled it off when the probe went in with ease. Then cubed, sauced and simmered.
 
With my last one I chopped it and sauced it then mixed well then straight into the fridge. Let it sit a couple days, then I started taking it to work in buns which I nuked. But I'll try that simmer in the pot thing, I bet it comes out even better.

thnxs Larry
 
looks great as alway larry!! wish i had gotten a chance to order some of your rubs. i procrastinate too much
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