Burnt ends for the 4th

[tailfeathers]

Going to make burnt ends for a potluck Friday evening. My plan is to put a 19# packer in the smoker tomorrow morning and let it cook for as long as it needs to, them FTC it for a few hours, cut it up into pieces about 3-4 bite size, put it back in for 4-5 hours. Anybody got a good recipe for a sauce or slather that I can put on it for the second cook? Should I put it on for the whole time or just toward the end? I've done lots of briskets but this will be my first go at burnt ends. If anyone has suggestions or can see a flaw in my plan I'm all ears. I slathered it with CYM and applied a rub, it's in the fridge and ready for action.


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[Ka Honu]

I love burnt ends but not sure I'd use up a whole USDA PRIME brisket on them. Unless you have no choice, I'd smoke it as usual and then separate the flat for slicing. Then cut up the point for burnt ends.

The easy answer on how to do it is to re-spice and re-smoke the pieces and then finish them with the BBQ sauce of your choice.  Pachanga (the guru of all things brisket) posted a good "tutorial" here.

If I were going to use the whole packer (shudder), I'd separate the flat and point before smoking since the object is to get as much bark as possible and that would give you more surface area.

[KyNola]

I love burnt ends but not sure I'd use up a whole USDA PRIME brisket on them. Unless you have no choice, I'd smoke it as usual and then separate the flat for slicing. Then cut up the point for burnt ends.

The easy answer on how to do it is to re-spice and re-smoke the pieces and then finish them with the BBQ sauce of your choice.  Pachanga (the guru of all things brisket) posted a good "tutorial" here.

If I were going to use the whole packer (shudder), I'd separate the flat and point before smoking since the object is to get as much bark as possible and that would give you more surface area.

1000% agree, especially the part about using an entire 19# Prime grade brisket for burnt ends.  The wise turtle has provided you with sage advice.

[Habanero Smoker]

That is a fantastic price for prime. A choice flat in BJ's is around $6.00/lb., and our local Costco rarely carries a flat let alone a whole packer.

I'm not a burnt end person, though have sampled a great deal of them. With a prime cut, I would use the flat for slicing.

[pensrock]

got to agree with the others, I always use the point for burnt ends and slice the flat.

[tailfeathers]

Sorry for the lack of pics, but the cook turned out great. I did end up turning the entire brisket into burnt ends, mostly because I needed to bring them to a potluck an hour from home and didn't want to have to figure out what to do with the sliced flat while the burnt ends spent another 4-5 hours in the smoker. Started @ 7am Thursday and used the tube with mesquite first then over to hickory, about 2 cups of each. Came home at lunchtime to check things and change the water, the pellets were done. Smoked it at 215F until I went to bed last night then lowered to 205, IT was 160. Had the maverick on the nightstand, at 6:30 I was only at 170 so I got up and cranked up the pid to 235, boated the brisket with apple juice. At 930 I hit 185, checked and it was tender so I cut it into 3-4" chunks, threw them into a tub and gave them another coat of CYM and rub, into the smoker at 225 with another couple hours of hickory. At noon I gave them a generous mopping of 10.5's bulldog sauce and let them darken and glaze until 2:15. Loaded up 2 9x13 disposable foil pans, sealed them with foil and put them in a styrofoam cooler with lots of newspaper. We ate at around 5:30 and they were still piping hot and the hit of the potluck. I couldn't be happier with the way they turned out.


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[WoodlawnSmoker]

Sounds great!  I can't believe how inexpensive the meat is in your area, good deal.