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Burnt Ends (Serious Barbecue)
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EggNorth
Posts: 1,535
Last day of vacation today so decided to do a Brisket, or Burnt Ends from Serious Barbecue by Adam Perry Lang (P.173). Never had much luck at brisket before so decided to try a new recipe - Very happy with the results and will do this from now on.
Was surprised at the cooking method, 325 F for 2.5 hours, foil for 3 hours. It tuned out great! temperature was at 205 after that and very moist. I cut the 7 lbs brisket in two for room, probably did not have to do that.
The end result
Thanks!
Was surprised at the cooking method, 325 F for 2.5 hours, foil for 3 hours. It tuned out great! temperature was at 205 after that and very moist. I cut the 7 lbs brisket in two for room, probably did not have to do that.
The end result
Thanks!
Dave
Cambridge, Ontario - Canada
Cambridge, Ontario - Canada
Large (2010), Mini Max (2015), Large garden pot (2018)
Comments
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Did you do them with the melted garlic?"I've made a note never to piss you two off." - Stike
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Very nice. I did my first burnt ends yesterday with a chuck roast and they were great.I'm in Fredericksburg, VA, and I have an XL and a medium.
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JohnInCarolina said:Did you do them with the melted garlic?Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
Nicely done, bet they were a tasty treat.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Oh yeah!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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EggNorth said:JohnInCarolina said:Did you do them with the melted garlic?
His sauce is great too!"I've made a note never to piss you two off." - Stike -
you did burnt ends out of the entire flat?Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
tikigriller said:you did burnt ends out of the entire flat?Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
JohnInCarolina said:EggNorth said:JohnInCarolina said:Did you do them with the melted garlic?
His sauce is great too!
This is is the one cookbook that I use the most, have not been disappointed with any recipes yet, and I'v made many.Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
Where did you get the brisket. I rarely see the around here?In the bush just East of Cambridge,Ontario
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DiPietros's - They usually have a few there either in the display or packed up on the side of it. They also sell 'OO' flour, if you have a need for that.Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
not really "burnt ends" if they are make with the flat..."traditional" burnt ends are make from the deckle...and when done right, will make the eyes roll back in your head...everything to do with the marbling in the deckle
Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga -
billt01 said:not really "burnt ends" if they are make with the flat..."traditional" burnt ends are make from the deckle...and when done right, will make the eyes roll back in your head...everything to do with the marbling in the deckle"I've made a note never to piss you two off." - Stike
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JohnInCarolina said:billt01 said:not really "burnt ends" if they are make with the flat..."traditional" burnt ends are make from the deckle...and when done right, will make the eyes roll back in your head...everything to do with the marbling in the deckle
yessir...Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga -
We cant eat a whole brisket between the 2 of us, plus if we have another coule over 15 lb brisky goes a long way.
We always cut up the flat and add it to the point for burnt ends. We then cryovac them for eats later. I haven't heard anyone complain about them eating flat.
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Recipe calls for two brisket points ... It was mostly all point, never seen a full brisket around much, but whatever, you cook with whatever you have.
I'm not a big Brisket fan, would rather spend the $ on a nice steak, but always fun to try something new. Having said that the leftovers today was almost better than yesterday - I guess looking at it for 9 hours yesterday made me not too hungry when it was time to eat.Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
I have followed that recipe several time and always add the Melting Garlic. I have also made the BBQ sauce, and that is good stuff! I agree, this is my most used cook book, with annotations and stains on many pages. The only recipe I failed was the "Bowl of Red". May have to try that again some day!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Nicely done sir, indeed."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Looks great.
Got a copy of Serious Barbecue for Christmas, looks really good can't wait to try some of the recipes.Highland, MI
L BGE, Primo, and a KJ Jr -
I usually see pieces of brisket at DePietros. It looks kind of lean to me. Yes, I have bought the OO flour there.In the bush just East of Cambridge,Ontario
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