Smoking beef brisket question?

Discussion in 'Meat Selection and Processing' started by smokingfrank, Apr 24, 2013.

  1. Has anyone tried separating the point and flat sections of a brisket before smoking, and then smoking both pieces in the same smoker. Would that cut down the time of the smoke, since each piece will only weigh about 5-6 lbs as opposed to 10-12 lbs for a whole brisket. This may cut down the smoking time to 6-8 hrs vs 12-14 hrs. What about burnt ends? What do most of you guys do for burnt ends?

    thanks,

    Frank
     
  2. hambone1950

    hambone1950 Master of the Pit Group Lead

  3. kathrynn

    kathrynn Smoking Guru OTBS Member

  4. Thanks Kat for the separation of point and flat information. Have you ever cooked a brisket separated like this and would the cooking times be shorter. I uusally get my WSM at 250 F and do most of my smokes at this temp. How do you do burnt ends?

    Thanks,

    Frank
     
  5. ryschoo

    ryschoo Fire Starter

    When I've done burnt ends I separate the point from the flat at like 195 IT. I then cut the point into small 2x2ish inch cubes and reapply the rub. Then they go back on the smoker and cook for a maybe couple more hours, or till they look like burnt ends. I can tell when they are done because I end up sampling them from time to time right off the grill. Just give em a go, you won't ever be sorry for making burnt ends.
     
    Last edited: Apr 25, 2013

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