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Brisket burnt end question

Hey All. Is it necessary to separate the point from flat prior to cooking if you plan to do burnt ends with the point or can you separate after the cook?

thx 
Central Florida

Comments

  • Photo EggPhoto Egg Posts: 9,475
    It's just personal preference.
    Thank you,
    Darian

    Galveston Texas
  • lousubcaplousubcap Posts: 20,039
    You would be best served to relegate the burnt ends cook to a distant memory.  However, if you choose to go down that road ( no more than once =) ) then fully cook the packer and then commit to the sacrifice with the finished point.  B)
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Your choice. Try it both ways and go from there.
  • zman51zman51 Posts: 132
    lousubcap said:
    You would be best served to relegate the burnt ends cook to a distant memory.  However, if you choose to go down that road ( no more than once =) ) then fully cook the packer and then commit to the sacrifice with the finished point.  B)
    Over hyped? 
    Central Florida
  • SaltySamSaltySam Posts: 697
    I’ve done both.  I’ve had better luck cooking the entire packer until the flat is 205-ish, then splitting the point from the flat.   I typically FTC the flat and throw the point back on the smoker for two more hours, then cube it up and toss it in sauce. Then, back on the Egg for another hour or so.  That way, you can serve the burnt ends as an appetizer while you slice the flat.  

    Ive purchased pre-sliced points before for burnt ends and they came out just a bit tougher.  Still good, but cooking the entire packer always ended up great

    LBGE since June 2012

    Omaha, NE

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