Burnt Ends with Entire Brisket

SmokeyLosAngeles

Hey All,

Can someone explain to me if its a BAD idea to do burnt Ends with an entire brisket?  Reason I am thinking about doing it is I have done a few briskets enjoyed them but wanted to try something new

lkapigian

SmokeyLosAngeles said:

Hey All,

Can someone explain to me if its a BAD idea to do burnt Ends with an entire brisket?  Reason I am thinking about doing it is I have done a few briskets enjoyed them but wanted to try something new

You can, flat will be a bit different ,, Ive done Fauxe with chuck roast.....after your bark is set, a confit in tallow will knock it out of the park 

SmokeyLosAngeles

lkapigian said:

You can, flat will be a bit different ,, Ive done Fauxe with chuck roast.....after your bark is set, a confit in tallow will knock it out of the park 

THANK YOU

EGGING_Around

Sounds like a plan. Please let us know how it turns out

lousubcap

@EGGING_Around- Welcome aborad and enjoy the journey.  Above all, have fun.  
No comment on the burnt ends question.  

SmokeyLosAngeles

I think it was a huge success...  Mustard...  Rub.... 12 hours at 225... IT of 160 wrapped in butcher paper....  195 degrees pulled it and Sliced the entire thing into 1 inch cubes the flat and the point...  Seasoned a bit more and added BBQ sauce....  then placed back on the egg for 1.5 hours....  PICTURES HERE: