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Brisket point burnt ends

1klrvette
1klrvette Posts: 29
edited December 2011 in EggHead Forum
I took the brisket off at 185 wrapped for an hour in foil and towels. Unwrapped cut the point off chopped it up added some rub and sweet baby rays and returned it to the egg with the butt that is still cooking. My question is the point was pretty tasty without returning to the egg is it that much better with 3 more hours on the egg?
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Comments

  • Kentucky Wildcat Fan
    Kentucky Wildcat Fan Posts: 606
    Yes!  I personally think burnt ends are the best thing ever.  I normally split point and flat, wrap flat and put in cooler, reseason the raw side of the point and put back on smoker for about 2-3 hrs.  Then take it off, chop into squares and sauce.  Then put back on grill for about an hr.  the sauce carmalizes on the pieces and they are amazing.
    Large & MiniMax in Lexington, KY
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