Brisket burnt ends: separate point/flat before cook?

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dap9

Fire Starter
Original poster
Aug 11, 2017
32
12
Rochester, NY
I’m doing a 14lb brisket and some ribs on my 22.5” WSM this weekend. Gonna try my hand at some burnt ends.

Malcom at HowToBBQRight.com has a YouTube vid where he separates the point and flat and cooks them individually. This makes sense because you can get rub on the entire point for the whole smoke. But other folks separate after cooking the whole thing as one piece.

What are your thoughts on this? Thanks in advance for any answers!
 
This has been bantered about already, my take is there really is no major difference. As you mention a little more bark when you separate. You can also control the done ness of the flat a little better. Again, imho, the method of cooking and resting are the more important factors. Experiment, I’m sure you will be happy which ever way you choose!
 
I'm no expert when it comes to brisket--i've only done one. But with the help of the Old Master-- @gary s --it turned out fantastic. I had to separate the point from the flat to fit it on my MES 30. Put the point above the flat so it dripped on the flat. The flat was perfect and the burnt ends from the point were unbelievably good.
I'd do it the same way anytime.
Just me saying.
Gary
 
I have done almost a dozen this summer. They are a favorite of the guys out here. My grill is big enough that I haven't had to separate them. I Like the moisture the flat retains with the point on. I also agree with wrapping & resting as an important part. That is when I do my burnt ends up and back on the smoker.
 
I separated my last one . I was able to keep the knife very close under the point as to leave a great fat cap over the flat. was juicy for me.
IMG_20170820_090412.jpg IMG_20170820_220731.jpg
 
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