David's Burnt Ends
I bought a 4 pound brisket point. Cooked it at 225 for 12 hours (3 chunks of hickory). Pulled from my Smokette and let it rest for about 30 minutes. I cut the point into about 1 inch cubes and put into an aluminum pan with lots of holes poked in the bottom. Cooked for an additional 2 hours at 225. Removed from pan with holes and transferred to another aluminum pan (no holes), added a bottle of Arthur Bryant's BBQ sauce, stirred well, and returned for another 1.5 hours at 225 to finish.
I bought a 4 pound brisket point. Cooked it at 225 for 12 hours (3 chunks of hickory). Pulled from my Smokette and let it rest for about 30 minutes. I cut the point into about 1 inch cubes and put into an aluminum pan with lots of holes poked in the bottom. Cooked for an additional 2 hours at 225. Removed from pan with holes and transferred to another aluminum pan (no holes), added a bottle of Arthur Bryant's BBQ sauce, stirred well, and returned for another 1.5 hours at 225 to finish.
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