tquando Posted May 17, 2018 Report Share Posted May 17, 2018 I have been hankering for a brisket and now have whole packer wagyu in the freeze waiting to be cooked. I have never made burnt ends and stumbled upon this recipe https://heygrillhey.com/bbq-brisket-burnt-ends/ This recipe makes the case for separating the point and flat before cooking and I am wondering a if anyone has experience doing this or any advice on burnt ends. They seem to get rave reviews! Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 18, 2018 Report Share Posted May 18, 2018 Personally, I don’t see the point of separating the point if doing a whole brisket. Just trim it, smoke it, and if doing burnt ends, separate the point while holding the flat after it probes tender. Cube the point, add more rub, some sauce, toss it all up, then back into the smoke until they look the way you want them. I like mine to have a bit of extra bark, so typically another two hours at least. Quote Link to comment Share on other sites More sharing options...
5698k Posted May 18, 2018 Report Share Posted May 18, 2018 Agreed. Cook the whole thing, then do burnt ends. I use an iron skillet when putting the ends back on the grill, it give a bit more carmalization. Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted May 18, 2018 Report Share Posted May 18, 2018 Agree with the others, its much easier to separate when the cooked, we tried separating the point and flat for a competition cook once and it was a fairly tricky operation following the line of fat that separates the two when the fat was cold. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 18, 2018 Report Share Posted May 18, 2018 Hey grill is great .trim your brisket and cut the seem of fat from the point to the flat that way you have a reference point and will be easier to cut away from the flat .I've found the seem runs different on the point and flat make a couple of knife marks on the point to help you latter and cut a corner on the flat so you know what angle to cut against the grain .if you can get hold of some butcher paper .for resting or wrapping that would be good .i done a small brisket the other day followed by burnt ends .easy to do whilst your brisket is resting Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tony b Posted May 19, 2018 Report Share Posted May 19, 2018 I'm in the cook first, separate later, camp. Much easier. Please post pics of the burnt ends! Quote Link to comment Share on other sites More sharing options...
tquando Posted May 19, 2018 Author Report Share Posted May 19, 2018 Thanks for the advice all. Will get some pics once the cook datenis firmed up Quote Link to comment Share on other sites More sharing options...
