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The burnt ends trick from a random tailgate saved my brisket game
I spent 3 years trying to get decent burnt ends and they always came out dry or tough. Last month I was at a tailgate in Nashville and this old timer told me to cube the point before it hits the smoker instead of after the rest. I tried it with my usual 275 degree cook and they came out way more tender, plus the bark stayed stuck on better. Has anyone else cubed their point before the cook, or am I late to this party?
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ray_martinez821mo ago
Wait, are we really calling this a game changer? I mean, I've seen guys cube before the cook for years, and honestly it just makes the bark easier to dry out if you aren't watching temps like a hawk. Your 275 might work, but that's a hot cook for a cube that small, so I'm surprised you didn't get shoe leather instead. Maybe that old timer in Nashville had a different setup or a leaner cut than what you get at your local store. I'll give it a shot next weekend, but I'm keeping the rest of my method the same and I'll believe it when I taste it side by side.
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