Burnt ends: when to cube?
 

My dad cooked a full brisket and we want to make burnt ends with the point. Brisket is already cooked.

So when you make burnt ends, do you cube the point before you put it back on the smoker or after you are 100% done with the smoker?

Do you think it would matter whether the final cooking was done on the grill or the smoker? Meat doesn't take up much smoke flavor after it's been cooked.

Cube'em and throw'em in the oven. You're only looking for the heat.

I cut the point off when I pull the brisket, cube it, throw them in a foil pan, put it back on the smoker, and sauce them when nearing done. I don't think it would matter whether you threw them on the smoker or a grill, but unless your smoker is all the way cool, may as well throw them back on. Unless you vac seal them for later or something.

Thanks, guys. Rep to you both!

I'll do mine the next day sometimes. I don't make my cubes real cubey and will actually chop up some of the brisket as well. I put the meat in a plastic container and add some BBQ sauce along with some jack and brown sugar. I let it set over night. Then I crank the smoker up the next day and smoke them for about 30 minutes. After that I'll put them in the oven on broil just long enough to get a little more char on top. Pull them out and enjoy. Some call it Burnt Ends I call mine Beef Candy.

Are burnt ends at jacks any good?

I've always liked them but I'm sure there are better around there.

I like mine in the oven.

And I think joes has the best burnt ends but they don't have them everyday iirc

Sauce on Burnt ends at finish? Everybody is a BBQ expert and I admire all but I never do such a thing...

Cube em sure its ok, but finish on the smoker if at all possible. Even if the next day you heat in oven, do all you can to finish on the smoker...in a foil pan so any lovely juice is retained...in fact I try to catch as much juice as possible the last half of the smoke.

If you did good brisket, have a beer, you are a king, the ends will work out, tell the old man he done good.

Happy new year!!

I don't sauce mine before they go back on the smoker but I hit them with more rub.

Cook's country gave burnt ends the ATK treatment:

http://www.kcet.org/living/food/the-...urnt-ends.html

I could be wrong and it may only be my opinion but I think true Burnt Ends are made from the point only. I think any BBQ joint that has a constant supply of Burnt Ends are using every part of the brisket and calling them Burnt Ends. This is why places like Joe's don't always have them. I think Jacks also has other meats that they call Burnt Ends.

As for my smoking preference I will throw the whole Point back on the smoker before chopping. And as was mentioned Pure Beef Candy! Freaking deliciousness!

Jack Stack's burnt ends ARE NOT BURNT ENDS. **** JACK STACK!

I didn't know this. What are they?

About 1-inch square cubes of brisket. Nothing special, except the price.