What's the best way to cook burnt ends?

Unknown

After taking the packer brisket off at 195 do I actually put the point back on the egg for a couple of hrs? Doesn't that dry it out?[p]Howard

JM3

Howard,[p]Yes, that is exactly what you do. The point has more fat in it and I've found that it is usually about 15 degrees cooler than the flat. After a couple of more hours with some more smoke chop it up mix it with some BBQ sauce. I usually put that back on and let the sauce get warm and then serve.[p][p][p][p]John

Newbs

JM3,[p]I've got my 1st brisket on right now. Its a 10lb-er. Been on for 14 and a half hours now. I plan to remove it when it gets to 195-205 and the fork twist test shows little resistance.
You're point vs flat temp difference comment is what concerns me. Should my temp probe be in the point or in the flat? Does it matter as long as the fork test works?[p]I plan on doing burnt ends with the point. How do you serve the flat? Sliced on buns? Sliced and served on a plate?[p]Cheers...and thanks in advance for your help.[p]John

JM3

Newbs,[p]I keep my thermometer probe in the middle of the flat since it is a thinner, less fatty piece of meat and I want to make sure it doesn't get dried out. Use the fork test in the flat. I usually serve the flat sliced then on cheap white bread or plain.[p][p][p]John

thirdeye

<p />Howard,[p]It doesn't really dry it out, it renders some of the fat out. Additional cook time is necessary to fine tune the point and make it ready for burnt ends. Remove the spongy fat & re-season the area you exposed when separating the point from the flat. The link below will take you to a thread from last week or so.[p]If these are your first burnt ends, you are in for a treat.[p]~thirdeye~

[ul][li]burnt ends thread[/ul]

Newbs

JM3,[p]
Thanks much John. Looks sooo good. Can't wait til this baby is done. [p]Cheers,[p]John