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Packer Brisket Burnt Ends Help

LPcreation
LPcreation Posts: 13
edited August 2015 in EggHead Forum
Hi,

Doing my 1st brisket,  18lbs.  It's been on the Egg since about 9am.  I plan on crutching it with foil once it's around 165.  I will leave it in the foil until it probes tender, probably will be around 195 degrees.  

I want to use the point to make burnt ends.  Do I separate when I foil at 165?  Or do I wrap the entire thing, then cube the point once it's "done"?  It would make sense to me to chop/cube it at 165, then put it in a pan with rub/sauce/etc until it's around 200.  

Does that sound correct?  I'm completely unprepared for this and doing it as an experiment!

Thanks!
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Comments

  • smbishop
    smbishop Posts: 3,061
    This should answer all of your questions!  http://playingwithfireandsmoke.blogspot.com/1996/07/beef-burnt-ends.html
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    I leave brisket intact until I want to cook burnt ends, the burnt ends takesapp 30/45 minutes to cook.

     

    -SMITTY     

    from SANTA CLARA, CA

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  • lousubcap
    lousubcap Posts: 36,825
    edited August 2015
    Yea but @SMITTYtheSMOKER - is located in California.  :peace:   I am in the camp of enjoy the point -but what do I know.  Regardless , it will be quite tasty.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Chubbs
    Chubbs Posts: 6,929
    First, don't be surprised if it needs to go longer than 195. 

    Second, several ways to do it. Just experiment and have fun. Last few I haven't made burnt ends rather slice the points and flat and serve lean or fatty for guests depending on preference. The times I have done them I have left whole thing on egg and then sliced off the point, cubed it, added sauce and back on egg. FTC on the point until go time. A few times I have sliced point off when I foil at 165 or so like your mention. Both will get you there. Enjoy the ride and take pics. Oh and drink. Well
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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