Brisket burnt ends - Any tips

[Seinfeld]

To make sure I don’t ruin another $30 slab of beef?

The guidance I’ve been given seems pretty easy. Dry rub for 24 hrs, smoke to 170, wrap and cook to 190, cube/sauce/cook for another hour in pan. Why do I have such a hard time with this thing?

 

[Xenomorph]

The tips make the best burnt ends.

 

[JesterB]

What part of the brisket are you using? Burnt ends come from the “flat”.

Do yourself, and your wallet, a favor and go buy a good chuck roast. Use the same method as you mentioned and enjoy. It’s called “poor man’s burnt ends”

 

[PBRME]

https://youtu.be/FVOh8430oCs

 

[PBRME]

Burnt ends come from the “flat”.

Point not flat. You can make them from the flat, but they’re typically made from the point because of the fat.

 

[57stratdawg]

You sure about that? I always make them from the point.

 

[aTotal360]

Start with A5 Wagyu. Then the next part takes precision. Don't over brine the meat. I recommend soaking it in Dale's for at least 72 hours. Longer if you live at higher elevations.

 

[LandsurveyorDawg]

I googled A5 Wagyu. It shows a whole ribeye for $1500.00....

 

[Uncle Ruckus]

Isn’t it the point?
Don’t you sell BBQ?

 

[615 Guy]

Japanese A5 is running $25-$35 an ounce in restaurants these days.

 

[SouthpawDawg]

Full brisket is a “packer”. Contains flat and point. Smoke until 190-205. You will know it’s done if you can twist a fork in the meat with little resistance. Will be somewhere in that range, typically. Then cut off the point and keep the flat covered to rest before slicing. Cube the point into pieces, put into a pan or open piece of foil, sprinkle with more seasoning, and put back on the smoker for 2 more hours. Then enjoy the best bites of the whole beast.