Burnt Ends??

Discussion in 'General Discussion' started by smokeinnm, May 1, 2014.

  1. smokeinnm

    smokeinnm Newbie

    Ok. I'm just a newbie and keep hearing the term "Burnt Ends". My question is - Just what are they and how do I cook 'em? I've been watching BBQ Pitmasters and the judges ask for them. By the way I enjoy reading about all the different cooking styles and have learned a lot!! Thanks and keep smoking!!
  2. Welcome SmokeInNM.

     Burnt ends are made from the point end of a brisket. Everyone has some variation on how they are made, here is mine:

    Using a full packer brisket, smoke until 180, separate the point from the flat, cube cut the point, place in an aluminum pan with some au jus, cover tightly and put back on the smoker for another 2-3 hours.
  3. I've only done one brisket.  I did a whole packer at ~250 for around 11 hours, to in Internal Temp of 194.  Wrapped in foil and rested in a cooler with towels for an hour.  I cut about 2 inches from the point and then cubed it, about 1-1 1/2 inch cubes.  They stayed moist and flavorful.

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