Ok, first time making Burnt Ends, first time posting here.
Got the point (about 3.5 pounds) trimmed fat, and seasoned night before.
Smoked for about 5.5 hours at 225, pulled when meat temp was 170, wrapped in butcher paper, put back on until meat was 195.
Cubed, and lightly sauced with a little brown sugar, put in foil pan and back in for 90 more minutes.
The taste/color/bark are all great, but, compared to restaurants (Kansas City), the consistency is off. Really good restaurant burnt ends have that bark but inside are very tender, like brisket, sometimes can easily cut with fork or pull apart with hands. Mine are tougher.
Im wondering if its due to size of the meat, online they suggested 6-8 pound point, and about 12 hour total cook. I could only get 3 to 4 lb point, and total cook time was about 9 hours.
Any ideas on if/how you can get that tender consistency on a 3-4 lb brisket point for burnt ends...
Thanks all in advance...
Got the point (about 3.5 pounds) trimmed fat, and seasoned night before.
Smoked for about 5.5 hours at 225, pulled when meat temp was 170, wrapped in butcher paper, put back on until meat was 195.
Cubed, and lightly sauced with a little brown sugar, put in foil pan and back in for 90 more minutes.
The taste/color/bark are all great, but, compared to restaurants (Kansas City), the consistency is off. Really good restaurant burnt ends have that bark but inside are very tender, like brisket, sometimes can easily cut with fork or pull apart with hands. Mine are tougher.
Im wondering if its due to size of the meat, online they suggested 6-8 pound point, and about 12 hour total cook. I could only get 3 to 4 lb point, and total cook time was about 9 hours.
Any ideas on if/how you can get that tender consistency on a 3-4 lb brisket point for burnt ends...
Thanks all in advance...