BBQ Brisket Burnt Ends | TruBBQtv 

Damn, man. That point wasn't cut correctly. Against the grain is the rule of cut. Alot of people lack knowledge but it's all good.

i know its late, but i dont care… my question is… how the hell can restrain yourself??? if it was my video? here is how it went: well guys im gonna teach you how to cook brisket burnt ends; 1st you smoke a brisket, 2nd, (5 seconds lategr), well guys, i need to get another brisket cause some how, the other one desapeared!!! me looking at the camera with my mouth and t-shirt covered in brisket stains 🙂

The simpsons… “is it true your really an indian”?

Separating the point from the flat is what makes the burnt ends, just wacking the whole thing in half is NOT how you do this. The different grain of muscle and fat texture in the point makes it ideal for burnt ends. That's why you slice the flat and cube the point. I would recommend that if you wish to learn the correct method, go somewhere else.

While they are technically correct about the "proper" way to separate point and flat, I can't imagine being a grown man and getting so upset about another man taking a short cut when slicing a piece of meat I'm not eating. I sure hope all those guys make the world's best burnt ends to add a little enjoyment to the otherwise miserable lives they must live if they get that triggered over this

Looks awesome! But sharpen your knife

Im sure all of it would taste great. It looks like you cubed up a Texas style brisket. I have seen most cooks separate the two pieces before smoking. Im in the learning phase of brisket cooking so im taking in all information right now and will take the best tips from everyone. The cooler trick is a must. I have done that many times with pork shoulders and works great.

I use a weber kettle to smoke, i'm poor lol. The way I do it is smoke the brisket, let it rest. Then cut point from flat. Then half the point down the middle horizontally. Remove any unwanted tissue using a knife. Then apply more rub to the exposed meat. Then slap those two side's, meat side down on the smoker. Let it smoke at least an hour, then pull off. Now you have a slim juicy piece of meat with bark on both side's, hence the burnt end…. Now you can cube it. If you wanna add sauce and put it back on, that's up to you. But I guarantee this will be hands down the best burnt end's you ever ate!!!! You know what, just put the sauce on the side lol. The original burnt ends came from the chard ends of the flat! Meat in the middle burnt goodness on the outside!!!!

Smh

There are some know it alls on here. When I started out with Brisket, I watched many videos using this technique to separate the flat and the point for slicing, just watch Aaron Franklin- a Texas legend. So he is not alone in this. I found it to fatty for my preference. Then I tried slicing diagonal down the fat line, this was gross texture. So I do neither. Instead prior too cook, I remove most deckle fat and cut off the 90% of the thin part of the flat that over hangs the point as scrap. Now for the most part no overlap. I season all and smoke and get bark on all of it. And nasty fat all gone. Too each his own Respect.

Dude just eat it, screw he burnt ends..

Ohioans can't make it unless they spent time in TX. Only place. Brisket is a fancy word for shoe leather. But their is nothing nothing that tastes better than brisket when you know how to make it. Otherwise just go chew on the nearest concrete.

Gee your brisket looks exactly like the one in Young Sheldon when they cut into it. Juicy and looks fantastic.

Great Vid! I'm Hungry!!!

Technically this is completely wrong, but I'm sure it still tastes fine.

I'm shaking my head, agreeing with most of the comments.   You didn't separate the point from the flat…you just cut the slab in half without truly separating them.   You have point connected to your flat, and you have flat still connected to your point yet.  Your brisket isn't just charred, it's burned on the outside.  You should have kept a better watch on the brisket while it was still at the half-way point in the smoker so you could remove it when the color was perfect.   Then you should wrapped it in foil to protect it from (exactly what happened here) burning.  Way too much BBQ sauce on the burnt ends.   You should have saved the juices from the brisket and thickened it with about 1/4 cup BBQ sauce versus completely soaking the cubes in BBQ sauce.   Nothing here to take notes on.

Creosote covered brisket. On top of this guy having no clue what he is talking about or doing. 14 hours just to turn it into a total abortion.

That is the tiniest brisket I ever saw. What did you do get it off a miniature horse. Lol. They look awfully tasty

Looks good but you should separate the point and the flat … and u cut them way to big .. loooks good tho

Screw all the haters. Plastic spoon cut test for the win. So what if you used some of the point for the burnt ends. Barbecue comes from the heart and takes time and you're doing it right for yourself. That's all that matters.

Bottom line: taste. I don't care about all the criticism from know it alls. If it tastes great, that's the real determinant.

Dude let me sharpen your knife!!! That thing is dull!!!!