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Brisket/Burnt Ends Process Question

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    Brisket/Burnt Ends Process Question

    I am cooking a 17lb packer brisket on a Yoder 640. I have been cooking at 225 degrees for 15 hours so far. It is now at 196.6. I wrapped it in butcher paper at 150 degrees. I plan on cooking until 203 or feels like "buttah" and then putting in a cooler for 2 hours. Question: I want to do burnt ends. At what point in the timeline do I cut off the point, cube, sauce and place back on the grill in a pan for another hour? I would think I would want to let the whole brisket rest for 2 hours, but then I would have another hour to wait on the burnt ends to cook with sauce and the point would be significantly cooler due to heat loss while cutting off the point. I am sure I am over thinking this. Please bring me back to earth
    Attached Files
    Last edited by bnorem; September 3, 2017, 11:38 AM. Reason: Pic before wrapping. Not entirely thrilled with the bark.

    #2
    When the flat is butter tender I seperate from the point and put to hold/rest.

    I then cube the point and test pull apart tenderness. If not quite tender I continue cooking until tender, then sauce, caramelize, and hold.

    Comment


      #3
      I do what Jerod does, when the packer is tender I pull, separate the point, cambro the flat, make the burnt ends and they also go in the cambro until meal time.

      Comment


        #4
        Thanks for your input. Brisket was a success.
        Attached Files

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Bark doesn't look that bad.

        • PJBowmaster
          PJBowmaster commented
          Editing a comment
          That's a beautiful looking Brisket! And those Burnt Ends......Lord have Mercy!!

        #5
        I wasn't expecting the bark to look better after being wrapped. That appears to be what happened though.

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          I think that butcher paper allowed more surface drying.

        #6
        I like the result! I haven't tried this yet.

        Comment


          #7
          What was your prep and your method?

          Comment


            #8
            Looks great to me!

            Comment


              #9
              Looks yummy.

              Comment


                #10
                Beautiful!

                Comment


                  #11
                  Looks great! To answer the question in the OP, this is why I prefer to separate the point from the flat before cooking. I can have the best of both worlds and more all-over bark. Good call on the butcher paper, btw.

                  Comment

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