Thread: Brisket Point Burnt Ends

A good cook can fake some pretty danged tasty Burnt Ends out of many cuts of meat.
Pork Belly, Cubed Pork Butt, Chuck Roast and of course the Brisket Flat.
But the hands down best is the extremely tender and fatty succulence of the Brisket Point.
It is simply no contest.

Of course this is just my $0.02 worth of opinion.

So if you can cook a full Packer these are too easy.
Today I separated the Point from my Hot-n-Fast Brisket I cooked yesterday and made some Burnt Ends.

Cube the Point.
I added butter, honey and SBR.
Into a 375°-400° smoker and cooked until the sauce was getting thick.
Then I folded it all together to coat the meat and let it go until the glaze was well set.





It's BBQ flavored brisket butter! :emoji_heart_eyes:

Might as well run it through the blender, suck it up in a cajun injector needle and just shoot it straight into an artery

After second thought might as well fire up the smoker Saturday since I am pretty much stuck at the house.

Chile, I have made these before and they are wonderful. I have an electric smoker with top end of 275 degrees. What are your suggestions on time and temp.

Kinda fond of the pork belly ones too!

Originally Posted by crazynewts

Might as well run it through the blender, suck it up in a cajun injector needle and just shoot it straight into an artery

After second thought might as well fire up the smoker Saturday since I am pretty much stuck at the house.

Chile, I have made these before and they are wonderful. I have an electric smoker with top end of 275 degrees. What are your suggestions on time and temp.

Kinda fond of the pork belly ones too!

What're you smoking?
A whole Packer brisket, a brisket Flat or just some Burnt Ends from a saved brisket Point?

Just the Burnt Ends