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Brisket point burnt ends question

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CigarMan
CigarMan Posts: 27
in Beef
Hey everyone. The first brisket I did turned out like shoe leather due to quite a few underlying factors, most which were my fault. I was going through Kroger yesterday and they had a 3lb point, which was separated from the flat, on special for a good price. It still had a nice fat cap on it. So last night I scored it a bit on both sides, dried it off, rubbed it down, and wrapped it in plastic. Today I started the egg up, tossed some wood chunks on, put the plate setter in, put a drip pan with water and beef stock on the plate setter, and put the point in the middle of a V rack, fat side up, meat side down (towards the grate). 

Fast forward, dome temp on the egg is reading 225, grate is reading 192. The point is at 149 degrees. My question is this, where do I go from here? lol. I'm a huge fan of the "fall apart, thick cut/chunked" burnt ends, more so than thinly sliced brisket, so that's what I'm going for. Should I pull it off and foil with more rub at some point? Should I take it off the rack and put it fat side down to start crusting the top at some point? Should I point any moisture in the foil? Do I even need to foil?

If you can't tell, I'm a little lost when it comes to brisket, especially after the mess of the first one, lol. Any advice would be much appreciated!

Thanks!
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  • SGH
    SGH Posts: 28,791
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    Bump for clarification when time allows.⚡️⚡️

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Ladeback69
    Ladeback69 Posts: 4,482
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    @SGH mines is bump the temp up or its going to take for ever. You want your grate temp to be over 200 or the point won't get to 200. Bump up to 250 to 275. The point can handle it.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    When it gets to 200 internal and probes like butter pull it, let it sit for 20 minutes wrapped in foil at least before cutting. If you want burnt ends, cut into 1" cubes and place in foil pan or foil and sprinkle some more rub on and sauce if you like. Then put back on the Egg for another hour at 250 or so. I don't usually sauce, I just use the juice from when I cut. Good luck.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    You can foil when it gets 160 and crank it to 300 to it down, sorry so late on this, watching Royals game.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • CigarMan
    CigarMan Posts: 27
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    Yeah the temp wasn't moving at all, in-fact, when I checked it with a thermapen instead of redicheck probe, it was actually lower than when I initially posted. I guess the temp just wasn't high enough. What I fear now though is that it's likely completely dried out considering it's been on since 1pm and just now hitting 155-160 on a thermapen. Any thoughts on if this can be recovered?
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  • CigarMan
    CigarMan Posts: 27
    edited October 2014
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    Scratch that, thermapen reading about 141-144 in three tested spots. This thing is pretty tough as well. Houston, we have a problem, lol.

    I've nailed everything I've ever cooked on my egg for the past five years, except brisket. It seems to be my arch nemesis....
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  • danv23
    danv23 Posts: 953
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    Bump the temp to 275 at least.  It's tough cuz it aint done yet!  Should start to feel good around 190.  The point is full of fat and should make it with no problem.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

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  • SGH
    SGH Posts: 28,791
    edited October 2014
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    @CigarMan‌
    First let me say that I'm not a brisket expert. Nor am I expert at anything for that matter. However I have spent countless hours before the Fire tending to meat. That said, here is a excellent way to make burnt ends. For the record: I'm not a fan of burnt ends usually but these are incredible. When I do make burnt ends this is my go to method as it yields excellent results time and time again. Contrary to popular belief, you can use any part of the brisket to make burnt ends. Heck you can turn the whole brisket into burnt ends if you so desire. However I do feel that the "point" yields the better burnt ends for what it's worth. Now the process, cook your brisket be it a whole packer, a flat or the point until done. If using a packer cook it to it "feels" right and then remove it from the smoker. Cut into roughly 3/4 or 1 inch cubes. Doesn't really matter it's a personal choice. Once cubed place in a shallow uncovered aluminum pan and cook the cubes for 3-4 more hours at 225 degrees under heavy smoke until they are the consistency that you want. If you are going to sauce wait until the final 30 minutes to add the sauce. And that's it my friend. It's just that simple. Nothing to it at all. Again I usually don't go for burnt ends but these are pretty dog gone good and simple to make. Give it a try and see what you think. If you are a fan of burnt ends I'm willing to bet that you will enjoy these. Good luck and hope that you enjoy brother Cigar.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • clifkincaid
    clifkincaid Posts: 572
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    Question on this? So after the cook probes like butter is it not done at that point? Going back on cubed @225 for a couple more hours does not turn them into shoe balls? Sorry to bring up a old thread but I'm looking at doing my first burnt ends. I got this 1/2 flat piece (few lbs) and was going for sauced candy.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    clifkincaid said:
    Question on this? So after the cook probes like butter is it not done at that point? Going back on cubed @225 for a couple more hours does not turn them into shoe balls? Sorry to bring up a old thread but I'm looking at doing my first burnt ends. I got this 1/2 flat piece (few lbs) and was going for sauced candy.
    The point end has lots of fat so it can handle cooking even longer.  It sounds like you have a flat.  I wouldn't recommend burnt ends with a flat because it is very lean and would end up very dry.   If you want to try burnt ends and can't find a point or a whole brisket then you could try with a Chuck roast.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • clifkincaid
    clifkincaid Posts: 572
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    SmokeyPitt said:
    clifkincaid said:
    Question on this? So after the cook probes like butter is it not done at that point? Going back on cubed @225 for a couple more hours does not turn them into shoe balls? Sorry to bring up a old thread but I'm looking at doing my first burnt ends. I got this 1/2 flat piece (few lbs) and was going for sauced candy.
    The point end has lots of fat so it can handle cooking even longer.  It sounds like you have a flat.  I wouldn't recommend burnt ends with a flat because it is very lean and would end up very dry.   If you want to try burnt ends and can't find a point or a whole brisket then you could try with a Chuck roast.  
    Thank you @SmokeyPitt
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