BBQ Burnt Ends and #2 Smoker Max temp

[jmkdae]

Found an interesting recipe on Cooks Country for Burnt End. Generally have good luck with their recipes. Calls for a Brisket Flat, sliced with the grain into strips, brined, smoked on a grill with chips for a few hours and then finished in the oven. Then sliced into chunks and sauced a bit.

The first part calls for a temp of 275-300. Would like to do that part in my #2.

What temps do folks see in the #2 with the temp at 250 as high as the dial will go? Could just smoke it a bit longer as well.

To find the recipe google for "cooks country burnt ends"

Thanks.

 

[SuperDave]

The couple hours in the smoker will be primarily for the smoke flavor.  And even at 250, I believe that the meat will have accepted about all the smoke that it will be able to take.  You will just potentially be in the oven a little longer to get it to get it tender.  Which BTW, I think you could probably do just as well in your smoker. 

 

[gregbooras]

+1 with what Dave said.

Greg

 

[swthorpe]

SuperDave...what happened to your signature picture? 

 

[DivotMaker]

JM, I personally wouldn't use a flat for burnt ends, but that's just my 2¢...too lean!  The key to great burnt ends is internal fat that isn't completely rendered out, that's why the point works so great!  With a brisket point, there is still visible fat.  When you cube it, add some honey/bbq sauce/rub, and re-smoke for a couple of hours (at 225), the cubes become magical brisket candy!  Very tender and juicy, and not dry at all!  I just don't see how you could get that with a flat, but I'll check out their process!

Now that you're here, how about putting a first name and town in your signature line?  We love to know our new family members!

 

[jmkdae]

Thanks DivotMaker for the note. Looks like we are neighbors. Updated my profile.

Check out their process. The brine is supposed to help with the juiciness it seems and then the last part is wrapped in foil and baked in the oven.

 

[DivotMaker]

I will, Jim!  I'm in Prairie Grove, btw.

 

[Bebe]

When you cube it, add some honey/bbq sauce/rub, and re-smoke for a couple of hours (at 225), the cubes become magical brisket candy!

... cook and learn
Thanks a bunch!

 

[jmkdae]

Hello again. Wanted to post a followup on this recipe. Turned out great. Followed the recipe except 4 hours in the smoker at 225 with 2oz of hickory and 2oz of cherry before in the over at 275 for 2 hours and an hour rest. Good and tasty.

Learned something as well. Was in a hurry and didn't foil the bottom just the smokebox. Was very easy to cleanup with a putty knife and wad of paper towels. The bottom foil was always a mess to get and out and it didn't seem to do that much anyway.

Thanks for all the good help on the forum.

 

[DivotMaker]

Mmmm...meat candy! 8)  Looks great, Jim!!

 

[Dockmaster]

That really looks good, Jim!  Well done.