Burnt End Question

[MrsB]

So my niece is coming home for a 5 day leave before they send that beautiful girl to who knows where!

So my dad wants me to do burnt ends. However, he wants to buy a whole packer and make the whole thing into burnt ends. Can that even be done?

[gmotoman]

Boy I have never been able to get the flat into "ends"(only tried once). I dried em out something terrible. If your dad is concerned about quantity just have him get a few points....My suggestion would be talk to a butcher at a shop, and stay away from the grocery. Whatever you choose MrsB I am sure it'll be great! And thank your daughter for the service she performs.
Also note I am a rookie when it comes to brisket. I do mostly chicken, and pork.

[Richtee]

Yep..it can be. Altho, there is the prime part of the flat...would be a crime to do so.

The brisket has 2 parts of course... and the flat has a 'tip" that's thin and out front from the point. The best part of the flat is close to and UNDER the point. I'd reserve that for slices. The "tip" out front and all the point...dice up .75" cubes and go on with the ends...but there's some prime slices in there...

[Slanted88]

Yep..it can be. Altho, there is the prime part of the flat...would be a crime to do so.

The brisket has 2 parts of course... and the flat has a 'tip" that's thin and out front from the point. The best part of the flat is close to and UNDER the point. I'd reserve that for slices. The "tip" out front and all the point...dice up .75" cubes and go on with the ends...but there's some prime slices in there...

Ain't never had it explanied like that Cat Hunky Daddy! Gotz me on trak!

[BBQ Engineer]

The thing about burnt ends, is that they are usually made from the really fatty section...the point. When the rest of the brisky is done, these little chunks are returned to the smoker so more of the fat can render out...turns into some deliciously smooth and smoky heaven. The flat of the brisky isn't as fatty as the point and will dry out if you smoke it that long. I'd take Rich's advice and still slice some of it...be a shame to dry that part out.

Good luck!

[GOT14U]

I have never had a flat turn out good for burnt ends...doesn't mean it can't be done just can't quite get them right.....I wish I could just buy points

[Richtee]

I have never had a flat turn out good for burnt ends...doesn't mean it can't be done just can't quite get them right.....I wish I could just buy points

On the parts of the flat... I'd think keeping them under the point cubes might help for the "burnt end" stage.

[IrishChef]

So my niece is coming home for a 5 day leave before they send that beautiful girl to who knows where!

So my dad wants me to do burnt ends. However, he wants to buy a whole packer and make the whole thing into burnt ends. Can that even be done?

Well, depending upon the size of the packer, you are looking at 1-2 lbs of burnt ends. If you want more, get an extra point roast. The flat is just generally too lean to make BE's from, and it would be a shame to waste it as such.

And what the rest of them said.

[Fishawn]

I've smoked a couple briskets and made burnt ends out of the whole brisket. Definately foil with liquid would be my only suggestion. These cats gotcha covered.

[Whisky Fish]

Had some limited success with a couple full packers that I cut up for burnt ends. I left them in foil pans and cooked them under two huge butts. Had to pull them outta the pans for the last hour to drain off most of the pork fat, before cubing and saucing them and returning to a clean pan for the final glazing. Pain in the but, but it worked. Still the flat isn't nearly as good as the point for BE, just my opinion.

[MrsB]

Well I am going to give it a shot, what dad asks for dad gets!

So, at what temp do I want to pull the brisket to separate and then try to make them all burnt ends?

[Richtee]

Well I am going to give it a shot, what dad asks for dad gets!

So, at what temp do I want to pull the brisket to separate and then try to make them all burnt ends?

'Bout 170-180.

[MrsB]

'Bout 170-180.

Thank you, sir.
Will post my results!