Smoking Brisket Point Only for Burnt Ends

Discussion in 'Beef' started by jbills5, Aug 12, 2013.

  1. jbills5

    jbills5 Meat Mopper

    So I am thinking about doing some burnt ends.  My butcher will cut off the point for me so I can just smoke the point.  Couple of questions.  Do I smoke until internal temp is at 195 and then re-rub and smoke a little bit longer.  Or, once I hit 195, should I go ahead and cube, rub, sauce, and place into a foil pan?  Thank you for any feedback!
     
  2. ps0303

    ps0303 Meat Mopper

    The way I have seen brunt ends done is smoke it whole, then cube and sauce and put back on smoker for a bit.

    You don't want to just smoke a full packer and then separate it yourself?
     
  3. I always smoke the whole packer, then separate point and flat at 160-165°, put my flat back in and cube up the point in a pan, add some more rub and sauce and back into the smoker til they look like what I want! Usually a couple more hours or so. If there's too much grease collecting in the pan, I then put them on a rack above the pan. They get all kinds of yummy bark going on!
     
  4. jbills5

    jbills5 Meat Mopper

    I was just hoping to save some time and just do the point for the burnt ends.  I may just end up doing the whole thing.
     
  5. id just buy the whole packer and smoke that bad boy. when the burnt ends run out what will you turn to next? may as well have a flat waiting to be grubbed on. win win in my book.
     

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