Brisket burnt end question

zman51

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 

Photo Egg

It's just personal preference.

lousubcap

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. 

JethroBodeen

Your choice. Try it both ways and go from there.

zman51

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. 

Over hyped? 

SaltySam

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