Advice please, on brisket points/burnt ends

gdenby · June 2007

Hi, all,[p]Having a medium, I have only done brisket flats. However, I saw a really nice looking packer at a good price. I bought it and measured. I only need to cut off about 1 1/2 inch to fit the medium. I figure I'll grind that bit it into brisket burger. [p]Am I correct that the point won't likely be as done as the flat after "x" hours. So when the flat is tender, its time to pull, rest, and then seperate the point for more cooking for burnt ends. Or, will the point be fine, just maybe not as tender?[p]Does anyone do just points?[p]gdenby

onelegchef · June 2007

gdenby,
The point and the flat will be ready to pull at the same time. I don't make my point it to burnt ends I slice and remove most of the fat then chop add bbq sauce put on bun and enjoy.
Bobby-FTW,TX[p]

thirdeye · June 2007

<p />gdenby,[p]Don't worry about cutting off an end. Just stick a beer can on the grate and drape the brisket over it. That should suck the sides in enough so you can close the lid. After about 3 hours you can remove the can because it will have shrunk enough to lay flat.[p]The point will be done when the flat is, it is just so fatty that it can go back on to render more fat out. The additional time will also tenderize it. Give it an hour or two then cube it. Your options are to serve "dry" and sauce at the table OR add some sauce and reduce them awhile.[p]~thirdeye~

gdenby · June 2007

onelegchef,[p]thank you most kindly. I'm completely unfamiliar with points. Some of what I've read make it seem like the point needs another few hours.[p]gdenby

gdenby · June 2007

thirdeye,[p]>Just stick a beer can on the grate...[p]Neat trick. Let me try an ASCII diagram, the diagram being the brisket:[p]_--^--_ , with the caret being where the can is?[p]gdenby

thirdeye · June 2007

<p />gdenby,[p]I'm more comfortable with the John Madden sketch. You can use a V-rack too. Wrap the can in foil if it makes you feel better about it. Also build yourself a foil shield where the brisket reaches beyond the edges of the plate setter. It can be removed later on too after he shrinks some. [p]~thirdeye~[p]

gdenby · June 2007

thirdeye,[p]The Madden sketch answers the other question that occured to me, beer can on side or upright.[p]You make the cook look so simple. Thanks for sharing the advantage of your experience.[p]For what its worth, I mentioned a few days ago to a co-worker that a new BBQ place offered brisket, and he just looked puzzled. Round here, the brisket is almost an unknown.

thirdeye · June 2007

gdenby,[p]You need to take your buddy a sampler plate.[p]~thirdeye~

DobieDad · June 2007

<p />gdenby,[p]This has been a great thread for me tonight. Thanks gdenby and thirdeye![p]I managed to get this brisket on my large, but wondered what I would do with a 14#er.[p]I used the rub offered by the Jamison's (Smoke & Spice) in their 'Braggin' Rights Brisket'[p] I put on a 10# (pre-trim) packer at about 4 today. Looking forward to some great sliced brisket and burnt ends tomorrow.[p]Have a good one![p]DD

Advice please, on brisket points/burnt ends

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