waterdog89
New member
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Whats is everyone’s preferred method for doing burnt ends? I smoked my first full packer brisket a few weeks ago which turned out great. Smoked for around 12 hours on 225, let rest for about 3 hours, then separated the point and cubed for burnt ends. My problem was I turned the smoker off when I put it in the cooler to rest. When I started it back up, it kept flaming out, I assume due to ash buildup, so I ended up finishing burnt ends in the oven. Would you leave the smoker on while resting or separate point from flat when you pull it off, and let the flat rest while finishing the burnt ends?