Brisket Burnt Ends How-To

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plister

Newbie
Original poster
Jan 11, 2017
17
10
Middletown, PA
Hey all! I'm gonna be doing my first whole (packer) brisket. I plan on smoking it all together. I was planning to keep connected the whole duration and then cubing the point and throwing it in a skillet to fry up with sauce and rub after.
Is that OK to do? Any suggestions???
Thanks guys!

Pat
 
That might work, but for the best melt in your mouth results, I think after the whole packer is to temp, separate the point, cube it, rub it, and sauce it and put it in a foil tray and return it to the smoker.
 
That might work, but for the best melt in your mouth results, I think after the whole packer is to temp, separate the point, cube it, rub it, and sauce it and put it in a foil tray and return it to the smoker.
Sweet! How long back in the smoker???
 
I pull the point at 165-170. Cube up and mix with a bunch of rub and sauce then back In the smoker to render more of the fat out and get them nice and sticky.
 
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I answered in your other thread, but no I don't wrap my briskets, unless I'm short on time.

Since your making burnt ends, you may want to separate the two when the point gets to about 190,

then wrap the flat & put it back on the smoker.

Then cube & season the point & put it back on the smoker.

Al
 
So looking like my brisket gonna be done 5 hours before we gotta eat. How do I keep that long? Can I keep in cooler that long or do a oven reheat?
 
It will keep in cooler wrapped in foil/towels fine. If you aren't using the oven for anything you can always kick it on at 150-160 and throw it in there to hold also.
 
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