Brisket and Burnt Ends

Ladeback69

Well I cooked a brisket today and made the point into burnt end's.  It is really easy to do.  I put a 9 pound one on around 9 am and by 4:30 the point was 195 to 205 and probed like butter.  I separated the point from the flat wrapped the flat in foil and put it back on to finish.  I cut up the point into chunk's, sprinkled some more rub on it and pour a the leftover juice onto them then pUT them back on wit the flat.  They and the flat were fantastic.  I got the brisket from Restaurant Depot for $3.69 a pound.
.

MaC122

burnt ends are my favorite! Great cook and Im thinking about getting a restaurant depot membership. I hear they have membership requirements but I work for a large fire department so I think Ill be ok. We have one in Jacksonville Florida. Im sure I could spend a whole day in there.  Great post!

SMITTYtheSMOKER

Love me some burnt ends, nice cook.

grege345

Nicely done. Still havent had burnt ends  

Ladeback69

grege345 said:

Nicely done. Still havent had burnt ends  

@grege345, they are like meat candy to me and my wife.  I like to leave a little fat on them..  After the full brisket has rested for at least 15 minutes, separate the point from the flat.  Cube up the point in about 1" chunks, put them in a foil pan or in foil, sprinkle some more rub on them and I like to use the juice from the brisket, but you can use sauce.  Put them back on for about on hour to crisp up a little.  I need to a step by step photos and video on how to do it.

SGH

Brother the grub looks fantastic!! Glad you are doing well and are back to cooking.