Anyone slice/cook burnt ends after 2-3 hours of resting brisket?

Sauce Dog · Jan 20, 2015

I'm finally going to try a hot and fast brisket cook...Bludawg method. I'm also hoping to test out some burnt end recipes, but I don't want to unwrap the butcher paper until after the briskey rests for 2-3 hours.

Any thoughts on resting, then slicing / cooking burnt ends vs. cooking them immediately afterwards? I'm sure either process will be good, just curious about any affects on tenderness.

-Cheers

landarc · Jan 20, 2015

You aren't going to vent the paper after you cook it? You can always just pull the point at that time.

To your question, yes, you can do what you are proposing, just takes longer.

Jason TQ · Jan 20, 2015

You can definitely do the burnt ends both ways. Either after holding or right after you pull the brisket.

Sauce Dog · Jan 20, 2015

landarc said:
You aren't going to vent the paper after you cook it? You can always just pull the point at that time.

To your question, yes, you can do what you are proposing, just takes longer.

That was my original plan but when reading some past threads on Bludawg's method I thought it involved keeping it wrapped from cooker throughout the rest. That said, I'm also a little concerned about moist bark. I use a fairly hearty dry rub, so it may hold up. I also usually don't wrap my brisket but I got some butcher paper this time to try the H&F.

Typical me, I'm doing about 3 different experiments with this cook.

Fwismoker · Jan 20, 2015

Six of one, half dozen of the other.

landarc · Jan 20, 2015

To be honest, I don't cook Bludawg method, although I know we are close in process. Since I cook to probe tender in the flat, I like to vent the paper for 10 to 15 minutes prior to the rest. But, I rest a long time in a cooler, and I think he rests on the counter

Sauce Dog · Jan 21, 2015

I'm leaning towards venting, slicing out the burnt ends, then resting in cambro. I'll try to post some Pron.

ironmanerik · Jan 21, 2015

I like to take the point off right away then rest the flat for a couple hours, when the burnt ends are done the flat is well rested. BTW I do rest in a cooler.

Anyone slice/cook burnt ends after 2-3 hours of resting brisket?

Sauce Dog

Knows what a fatty is.

landarc

somebody shut me the fark up.

Jason TQ

somebody shut me the fark up.

Sauce Dog

Knows what a fatty is.

Fwismoker

somebody shut me the fark up.

landarc

somebody shut me the fark up.

Sauce Dog

Knows what a fatty is.

ironmanerik

is Blowin Smoke!

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