The Texas BBQ Forum

Making a packer brisket for dinner tomorrow. Plan to eat around 4:30-5:00. Wife wants burnt ends for appetizers. I have not made them before. What is the best way to go about this.

I've read burnt ends can go back on smoker for four hours after brisket is done. How do I do this without cutting brisket allowing juices out while cooking burnt ends?

Make point and flat separate? Or just toss burnt end on high heat grill? Suppose my big concern is cutting the brisket before I'm ready to serve.

separate the point from the flat at the beginning
start the point first
and finish it on the grill after you've cubed it
you can pull the point and cube it to finish at 160, at the stall
wrap the flat at the stall