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How to cook burnt ends? #4003920 01/29/13 01:40 PM
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ijohnston Offline OP
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I have heard many technics on how to cook burnt ends and not sure which way is the right/best way. The one way that seems to the typical I hear of is to do the following.

Smoke the brisket until the flat is at internal temp of 170-175. Take off the smoker and cut the point off and wrap up the flat tightly in foil and remove from heat and let sit before you slice. With the point, you then cut it up into bite size pieces and toss in bbq sauce, a little more rub and return to the smoker in a pan until done.

What do you do?

Do you cut the point off before the flat is done and return the flat to the smoker to get that smoke ring on the freshly cut side?

Re: How to cook burnt ends? [Re: ijohnston] #4004873 01/29/13 06:17 PM
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The way I have heard is similar, but instead of cutting the point up into little pieces I have heard of seasoning the side you cut when removing the flat and putting it back on the pit whole to cook and render more fat.

The point is by far my favorite piece, even when not making burnt ends.


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Re: How to cook burnt ends? [Re: redchevy] #4011016 01/31/13 02:09 PM
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ijohnston Offline OP
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I will try that one also...

Re: How to cook burnt ends? [Re: ijohnston] #4011765 01/31/13 06:25 PM
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I rub the entire Brisket smoke for 6-8 hrs then remove slice entire brisket into 2" wide strips from flat end to the point. I then rerub the entire pieces place in a aluminum pan cover tightly with foil and finish in oven at 225 deg untill largest piece is 185 internal temp.

My rub has salt, garlic,black pepper, salt and cayenne pepper!

It's always the first thing gone.


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Re: How to cook burnt ends? [Re: OFBHWG] #4068402 02/20/13 02:11 PM
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ijohnston Offline OP
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Ok when I cooked mine I took the brisket off the smoker when the flat reached about 170. I cut the point off and cut it into chunks. I sprinkled rub on the chunks as well as the newly exposed part of the flat. I also put bbq sauce on the cut up chunks. I returned the flat to the smoker until it reached 175. I kept the ends on the smoker for a bit longer than that. I pulled them before they were crispy. They had more more of a glaze than anything.

Brisket was good but I when I reheated two days later in the breakroom of my work, the smoke smell overpowered everything. haha. Think I pissed people off.

Pretty good but do yall think I missed anything?

Re: How to cook burnt ends? [Re: ijohnston] #4080016 02/25/13 12:50 AM
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Trim my cap off at 185 and then add rub and in a pan for 3 more hours. Drizzle some sauce on them 10 min before pulling and they are yummmmy

Re: How to cook burnt ends? [Re: ijohnston] #4101588 03/05/13 07:55 PM
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I like to cut the point off of the flat, rub and then smoke both 6 hours at 225. Being separated the point will cook evenly and be pretty close to done. Wrap both in foil and continue to cook. After another hour or so the point should be good to go. The flat can take another 5 to 6 hours. I usually pull the point and let the flat continue to cook until it hits 190F. If you like thicker bark don't leave the foil on as long....open it up for the last hour or two. My smoker has a chamber that keeps a ton of moisture in it...so I have to leave the foil off the top at the end of the cook or the bark never 'sets' as well.

The main reason I cut and cook the point separately is to help prevent the overcooking of the flat. I like the flat to be just as juicy and succulent as the point. wink


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Re: How to cook burnt ends? [Re: Oakysmoker] #4103082 03/06/13 04:24 AM
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gonna have to try some of these ideas


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