Packer-cut brisket, the best type for the smoker, has a flat muscle portion and a fatty point muscle that sits on top of the flat.
These muscles run almost perpindicular to each other.
Generally, restaurants serve the flat, which is fairly lean, and slice it for sandwiches and brisket dinners with side dishes.
I usually pull the point, i.e., strip the meat from the fat, and chop it for sandwiches. However, some pitmeisters like to cut the cooked point from the flat, and cook the point on indirect heat several hours more, slathered with bbq sauce, then chop it for sandwiches.
There is no one way to prepare burnt ends. This recipe works for me. The main thing is to cut or cook away as much fat as possible.
- 1 - 10-12 lb. your favorite recipe brisket smoked an hour a pound at about 225 degrees. (see links below)
- 1 pan of water
- newspaper-lined cooler
- 1 cup your favorite bbq sauce or bbq glaze
- 2 tbs. bbq beef rub
- hamburger buns
- Before building your fire, place a pan half full of water under the grate where you intend to smoke the brisket.
- When brisket is done, cut point from flat, dividing the two muscles. Cut off burnt ends and sides of the flat.
- Wrap the flat in aluminum foil, and place it in a newspaper-lined ice chest to keep it warm. It will cook a bit more and be easy to slice
- Trim what fat you can from the point, rub dry seasoning into point, then cover with bbq sauce. Chop into cubes, adding burnt ends from the flat.
- Heat oven to 225 F.
- Cover chunks in foil, bake 2 hours.
- Toss cubes with more sauce, and serve with sliced flat on a platter.
- Freeze what you don't consume, as brisket does quite well in the freezer up to a month, if wrapped properly.