Question on Burnt Ends

jbenny

1st: I've done research on the forum before posting this

2nd: Here's my question, I'm smoking a 13.5 pound brisket starting tonight. When it's finished, I'm going to do burnt ends with the point.

My question is how long should I smoke the point? I saw the Oklahoma Joe's does theirs for 6 hours after rerubbing but I have no idea what size briskets they're doing. I'm presuming larger.

No Fidel, I don't want to chop and cover in sauce then throw back on the egg. I'm wanting to do intact then chop when done. Feel free to post your pictures though, they look delicious.

BigA

leave it on there as long as you want to, depends on how you like it, i have removed the point and put back on for 4 hrs and have done some at 2 to 3hrs, and also have done like Fidel and chopped up and put in sauce, anyway is great, but i would say atleast 3 to 4 hrs, keep an eye on it.

Fidel

Wow - why single me out? That's the way just about everyone does burnt ends.

jbenny

Wasn't trying to single you out in a bad way. Just happened to see on every post i looked up your delicious pictures were there.

Fidel

And (removing my omnipresent cloak of modesty) just about everyone who does them the way I do raves about them. It is hardly "my" method, I just do what most everyone I know does, not an original by me in any way.

I was born and raised just north of Kansas City - where burnt ends are king - and that's the way they are done there.

No harm in experimenting, I hope yours come out terrific.

jbenny

No matter how they turn out, I'm going to try it "your" way next. It's funny, because I got the idea doing it whole from watching the travel channel when they were in KC.