Burnt Ends. — How YOU Do It

I totally cheat and I am sure everyone has their way ....I'm usually doing it for a crowd so I need as much as possible----Whole Packer, seasoned , on the smoker for a few hours , then Vacuum Seal and Sous Vide about 25-30 hours @ 155 ( aggressive fat trimming) chill and then cube later---Sauce , brown sugar ( if desired ) butter all while cold---then on to the smoker to finish off---Not the best way I know but it works for me,I also do my Bacon Burnt Ends this way......

I haven’t done burnt ends in years so I’m not much help. I remember saucing and cooking at 350-400 or so.

I’m more interested in where you’re swinging the sticks.

This is where I learned how to do it.

In the park

I cook the whole packer until the flat hits 200-210 (fork tender). Then I split the point and the flat, and put the point back on for two hours, with no change in temp. Then I cube the point, toss it in a bit more rub, and sauce them. Put them in a foil pan, and back on the Egg for another hour or so, typically all around 250-275.

This timing works well because I'm able to let the flat FTC for 3 hours while I make the burnt ends.

I still haven't figured out the flat. I wrote "fork tender" above because that's the goal. Every time I've done a brisket, I've either overcooked it, and made it mush, or I've undercooked it, and pulled it too soon, resulting in a tough chew. However, the burnt ends I've nailed each time. With that much fat, and that long of a cook, it's pretty easy to get it right.