Burnt Tips ????

swampthang · Joined: 03 May 2009 Posts: 16

Can I get an explanation on how to make them. I got an 9lb packer for tomorrow and this will be my first brisket! I got a good idea of how to do the brisket but the burnt tips are a mystery.Thanks

k.a.m. · Posted: May 25 2009 Post subject:

swampthang, here is a tutorial I found in the beef recipe section, there might be more.

http://www.thesmokering.com/forum/viewtopic.php?t=2344
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whitey · Posted: May 25 2009 Post subject:

We just smoke right along side the briskets and about 2 hours from the end of the cook We just start brushing with the sauce allowing the sauce to carmelize on the point. Chop and enjoy..
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SoEzzy · Posted: May 25 2009 Post subject:

Cook your packer brisket until the flat submits to the probe test. Separate the point and any other fat from the flat.

Put the point and fat into a pan or on to some HD foil, sauce with your favorite sauce, cut into 1" cubes, put back in the pit, after 30 minutes sauce again, after 45 minutes sauce again, check at 1 hour sauce again, I normally pull them somewhere between 1 hour fifteen minutes to and hour and a half!
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swampthang · Joined: 03 May 2009 Posts: 16