Burnt ends cooking question

[waterdog89]

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?

 

[TimM]

All I know is that looks absolutely delicious! What'd you rub it with?

 

[waterdog89]

All I know is that looks absolutely delicious! What'd you rub it with?

50/50 mix of coarse black pepper and kosher salt. Next time may add a bit more pepper than salt

 

[Gotcha]

I usually do the burn ends at a later date, mostly because I am so full from eating the brisket.
Greg

 

[Gotbbq]

50/50 mix of coarse black pepper and kosher salt. Next time may add a bit more pepper than salt

Looks amazing.

 

[Roaniecowpony]

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?

Separate the point before cooking, make corned beef/pastrami with the flat. My last effort on burnt ends was incredibly delicious doing just that. You get twice the bark and it's just the bomb. The flat is curing for St. Patty's day.