Since KC is in the big game tomorrow I decided to try my first brisket burnt ends. Got some cheesesteaks I will be cooking for Philly but that is for another post.
My local grocery store had some brisket points for $4.49 a pound so I figured I would just go with those instead buying a whole packer from Costco ($3.99 a pound). Well, that was a big mistake. When I got the points out of the package i was instantly filled with regret. There was still some flat on the bottom and by the time I was done removing that and trimming one of the points was only about 1 pound and the other had a super thin end.
Well, they are just going to be smoked, cubed, and covered in sauce so it couldn't be that bad could it? Got the points smoked up today. The SNS kettle ran for 9 hours on one load of charcoal in the SNS (yay B&B Orange Bag!!!) at around 240, wrapped the points at 180 and pulled them off around 205 degrees. I will cube up, sauce, and throw them back on the heat tomorrow for a bit to heat up and glaze. Really have zero idea how these will turn out.
My local grocery store had some brisket points for $4.49 a pound so I figured I would just go with those instead buying a whole packer from Costco ($3.99 a pound). Well, that was a big mistake. When I got the points out of the package i was instantly filled with regret. There was still some flat on the bottom and by the time I was done removing that and trimming one of the points was only about 1 pound and the other had a super thin end.
Well, they are just going to be smoked, cubed, and covered in sauce so it couldn't be that bad could it? Got the points smoked up today. The SNS kettle ran for 9 hours on one load of charcoal in the SNS (yay B&B Orange Bag!!!) at around 240, wrapped the points at 180 and pulled them off around 205 degrees. I will cube up, sauce, and throw them back on the heat tomorrow for a bit to heat up and glaze. Really have zero idea how these will turn out.
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