how to do Brisket point cut only/burnt ends?

Discussion in 'Beef' started by burkempers, Jul 22, 2014.

  1. burkempers

    burkempers Newbie

    i'm pretty new here and haven't posted much at all, but i'm planning to smoke up a brisket point cut and make burnt ends. really don't wan't to get the whole packer thing. so how should i do this? just keep it in until it reaches about 195 and take it out, or should i take it out earlier, wrap, cube, put in broth, or whatever? thanks
     
  2. knifebld

    knifebld Smoking Fanatic

    Hey burkempers, my last burnt ends got great reviews from my guests and what I did was take the point to an IT of 195 to 200. Let it sit for 20 minutes, slice into cubes, put it back in an aluminum pan, sprinkle a bit of rub (if you like), toss in a cub of your favorite BBQ sauce, and put it back on the smoker at 250 for another 2 hours.

    These just melted in your mouth and were to die for...according to my wife, this is the best piece of meat she has had smoked so far. :)

    You can find my thread on brisket burnt ends here: http://www.smokingmeatforums.com/t/164682/brisket-burnt-ends-qview

    Cheers!
     
  3. heubrewer

    heubrewer Meat Mopper

    I will 2nd Knifebld's technique.  

    I did a whole packer and made burnt ends out of the point.  Those went first.  I deviated because I had to finish the brisket early due to a variety of reasons.   My brisket was done at 9:00 am and I held it in the cooler until 5:00 pm ( the towel cooler trick held the brisket at a perfect temp) then I used my Webber kettle grill to finish them off as I already cleaned up my smoker.   I did not add any more rub, just added a bit of Sweet Baby Rays BBQ sauce.  The relative sweetness of the burnt ends provided a nice compliment to the brisket flat.
     
    Last edited: Jul 23, 2014
  4. I always make the point into burnt ends. I usually put a pan under the brisket while it's smoking. I de fat this and use it to wet down the cubed point. Sometimes the au jus is rather strong and I do not hesitate to water it down. Sometimes I add rub sometimes not. Then a light coat of BBQ sauce. Red sweet peppers and onions are nice additions. I put the pan of cubed point back on the smoker until the au jus reduces and the BBQ sauce caramelizes.
     

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