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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Brisket Burnt Ends Advice

cssmd27cssmd27 Posts: 130
edited July 2012 in EggHead Forum
While I've done plenty of briskets, I've never separated the point and cooked them more.  Can someone walk me through the process and what the outcome of the burnt ends are like and how to serve them?

I've seen the process described here as late in the cook, cutting off the point and cutting it into cubes to be put back in a foil tin and cooked (uncovered?) some more.  Is that pretty much the accepted technique or are the lots of variation?  Can you lend some details to the burnt end nubie?



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