Separate names with a comma.
Discussion in 'Beef' started by mudduck, Jul 6, 2010.
i know you used the point of the brisket so what do u do now
thanks for your imfo
When you pull the brisket from the smoker, seperate the flat from the point. Cube the point into 1 inch cubes, dust them with more of your brisket rub and put them back into the smoker. Let them smoke for another couple of hours-they should be pretty dark if not almost black at this point (thus the term 'Burnt Ends') pull them and enjoy!
Some will apply que sauce to the cubes to help carmelize the ends, but I like 'em naked.
I agree with Dutch. I also let them stay in the smoker till theyr are really well done. Then you take them out and they are really really good and just melt in your mouth tender too.