Brisket for burnt ends- question

evie1370

I had a 15 lb brisket for my MBGE. I cut the end or flat off to fit on the BGE.  It is about 4 -5 lbs roughly. I am thinking of smoking at about 250 till about 160 or so, then saucing in a pan for burnt ends. Any suggestions or feedback? I have never tried this do any help is appreciated.  

SSQUAL612

Burnt ends are typically made from the point.  I did my first attempt recently and cooked a whole packer to 205 internal temp on the thickest part of the flat.  I smoked with pecan at 270 grill temp and I spritzed every hour for 1st 6 hours of cook.  I pulled and let rest on a rack for 1 hour then sliced off the point and FTC the flat.  Let point rest a little more...maybe an hour to two then cubed.  Melted butter and mixed with beef stock and Sweet Baby Ray's and rub then in foil pan on the egg at 350 indirect.  Next time I will stir more often .

shucker

You'll want to cook the point for burnt ends,  not the flat.  I cook burnt ends by cooking the whole point to 165+/-, then wrapping in foil until probe tender.   Then I cube it up and toss with sauce and rub and put back on the egg for an hour or so to set the sauce and render a little more fat. 

UncleBilly

Did burnt ends for the first time today.  Cooked a whole brisket at 270 dome temp until the flat and point were coming out of the stall (about 170 deg IT).  Pulled the brisket off the grate and cut the point off.  Wrapped the flat in foil and put it back on the grate.  Added more rub to the newly exposed part of the point and put it back on the grate for another 3 hours until it probed like buttah.  Cut it into cubes, put it into a foil pan and added a generous amount of homemade sauce and put it back on the grate for another hour and a half.  They were amazing.  I think I'll separate  the flat & point prior to cooking next time, or at least let the whole clod rest an hour prior to separation.  Ends were amazing, but the flat got a bit dry from moisture loss when I separated them. 

evie1370

Thanks guys, appreciate the input. I am going to give it a whirl as I have to do something with this flat, and i think I can get a decent result-heck I will know soon! If it doesn't work out I will just make some chili or something with it, and enjoy another lesson learned.
On the grill now with the trusty SmoBot-will let everyone know the results.