When do you pull off your point cuts when making burnt ends?

[KCowTown]

Hello all, im currently making two points for burnt ends on my pellet smoker. Its been 5 hours at around 215 degrees, but last time i cooked points, i thought they were done but they were still chewy. So finally to my question, how do you know when to pull the point to cube without having to render them in the oven forever? Internal temperature? Bark? Thanks for any help.

 

[KCowTown]

And sorry no photo, trying to figure out the attachment and camera functions...

 

[kruizer]

Use your thermo probe and poke it and if it slides in like butter, then it is done

 

[bregent]

I go by feel. I don't want it too tender since that makes it harder to cube, and they will finish tenderizing in the pan with sauce. Keep them cooking in the pan until they reach the tenderness you want.

 

[oddegan]

I will pull the point at 165 and cube. Sauce and sugar then into the pan and back into the smoker. If I'm only making burnt ends I'll put my probe in the middle of the pan and pull at 205. If I split the point off the flat and I'm finishing the flat I don't worry so much about the ends I will just pull everything when the flat reads 205 and a toothpick slides in like butter. Also 215 might be a bit low to run at. 225 is the lowest I will smoke brisket at. I try to run 275 - 280.

 

[KCowTown]

Tenderness it is! First photo was at 5hr mark, pulled at 7ish hrs and cubed 4 pounds and sauced them, put them back on. Now just waiting for the perfect rendered out amount to pull. Thanks guys.

 

[oddegan]

KCT those are looking pretty good. Look forward to seeing the final product. I learned the hard way that just because your thermo says 205 it doesn't mean its done. For me it's toothpick test every time. @SmokinAl has some great step by step for brisket and butts. He's not called a smoking guru for nothin'

 

[tallbm]

Looking good so far... but I cry every time a point is removed from a brisket lol :'(

 

[KCowTown]

Mine come pre trimmed and seperated, think i paid 18 bucks for 4 pounds, burnt end chilli and quesidillas to come!