Brisket burnt-ends: When to separate point?

[jjdbike]

Hello all,

Looking forward to upcoming cook. I want to separate the flat from the point to make Kansas style point brunt ends. I am trying to decide at what point I should separate the point from the flat.

Do you separate them at before the cook and cook them separately? It seems that this would maximize the bark and allow neat trimming of the fat seam.

I have heard that cooking the brisket whole helps keep the flat more moist. Is this true? If so, do you finish the intact packer, then separate? I think that would leave a good dal of meat without seasoning or bark.

Do you take the whole intact packer to a certain point in then separate?

I'm hoping for some advice here from those experienced in this.

Thanks in advance!
JD

[bbqLuv]

When done, of course. Well, that is when I do brisket burnt ends.
There are so many videos on brisket and their burnt ends on the internet.
NU-dinnerquiz_bluepastaSTOR1827D-v05-m03-f00-c01
Brisket Burnt Ends | Smoked Beef Brisket and Burnt Ends on the Traeger
Brisket Burnt Ends On The Traeger

Don't forget Pork Belly Perfectly candied pork belly burnt ends 🥓

[Mosca]

Folks are split on this one. I used to separate the two, then I stopped doing that and my results improved dramatically. Others have had the exact opposite happen: they started separating before the cook, and THEIR results improved dramatically!

So I would say that you should do your brisket the way you always do it, because the very first thing you need is a properly cooked brisket. If you always leave it intact, then leave it intact, and separate the point after resting to make the burnt ends. If you always separate it, then separate it, and then rest it, and make the burnt ends after resting.

[Jerod Broussard]

I seperate the top of the flat (that thinner part that rides up the point) and smoke it seperate. This exposes most of the point for burnt point/ends while leaving the packer overall intact. Then I just smoke until the flats are probe tender. The hanging briskets below have the upper part of the flat removed.

I did it on 14 briskets for a wedding and many other cooks.

[CandySueQ]

beautiful!

[J-Melt]

What cooker is that in?

[Jerod Broussard]

@J-Melt

https://pitmaster.amazingribs.com/forum/grills-and-smokers/home-built-smokers-and-refurbs/1351292-vertical-smoker-build-completed-and-welding-cart-3-095674

[jjdbike]

I seperate the top of the flat (that thinner part that rides up the point) and smoke it seperate. This exposes most of the point for burnt point/ends while leaving the packer overall intact. Then I just smoke until the flats are probe tender. The hanging briskets below have the upper part of the flat removed.

I did it on 14 briskets for a wedding and many other cooks.

Hello Jerod and friends,

Jerod that’s very creative. I’ve never seen that. 14!?!? Holy smokes. They look amazing.

Playing off of that, considering a highbred. Thinking about cutting out most of the thick fat between the two muscles but trying to leave 1/4” on both. I’ll leave them attached while trying to expose as much of the surface as possible with out fully separating.
Long warm hold overnight.

Rest / cool. Seperate, Cube, season, sauce, butter, smoke to tack up sauce.

Sound like a good plan?
JD

[Jerod Broussard]

I do trim most in between. I might leave about 1/8" on both sides. Plan sounds good.

[Oak Smoke]

If you separate the two it’s then like cooking two different cuts of beef. Like trying to cook a 2 inch thick ribeye and a chuck roast at the same time. You need to watch both cuts as one will be ready to come off the smoker before the other if you’re cooking to probe tender instead of temp. I get my best results leaving them together. In all honestly I’ve never trimmed or hung them as Jerod Broussard does. He may have the perfect way figured out.

[jjdbike]

If you separate the two it’s then like cooking two different cuts of beef. Like trying to cook a 2 inch thick ribeye and a chuck roast at the same time. You need to watch both cuts as one will be ready to come off the smoker before the other if you’re cooking to probe tender instead of temp. I get my best results leaving them together. In all honestly I’ve never trimmed or hung them as Jerod Broussard does. He may have the perfect way figured out.

Good point.
Thanks!
JD

[CandySueQ]

Anybody else pull muscle strands at the bottom of the point? If the point is to perfection, these strands pull out of the connective tissue whole and look like spagetti noodles. I love these sauced or chopped in cream gravy (instead of sausage).

On your question, in KCBS I fully separate the point and flat. Texas-style rules, I cook brisket whole.

[jjdbike]

On your question, in KCBS I fully separate the point and flat. Texas-style rules, I cook brisket whole.

Thanks #CandySueQ

I am confused about your statement “…I fully separate the point and flat, I cook brisket while.”

Are you cooking the brisket while then after fully cooked separating the two muscles?

Respectfully,
JD

[HawkerXP]

I believe CandySueQ is talking about two different cooks for two different competitions.
KCBS she cooks them separated.
Texas-style rules she cooks them whole.

[CandySueQ]

HawkerXP is exactly right! Main reason for me to separate point and flat is to get rid of the hunk of hard fat between the muscles. This will not melt away (though hanging briskets like Jerod Broussard did above might melt away more). And seasoning all around both the point and flat is not a bad thing.