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Short Rib "Burnt Ends" and Brisket

JayHawkEyeJayHawkEye Posts: 196
I picked up a package of short ribs and a brisket flat from Sam's. Couldn't decide whick to cook so I cooked both. Put the 7# flat on (mustard/home rub) at 9:30 @225. Added the short ribs at noon:30 and took the little one Christmas shopping.
When I got home at 2:30 I put both brisket and shorties in foil pans with some braising liquids (chocolate porter and bone sucking rub) and covered. Temp boosted to 275*.
Two hours later I removed the shorties and wrapped the flat in foil (still on the egg though).
I cubed the short ends and tossed them with some sauce and put them back on to smoke like burnt ends. The flat was coming out of the stall at that point (about 180*) so I took it out of the foil to firm up the bark.
Pulled everything when the flat was at 206*. Brisket came out okay. Some slices were great, but some were slightly dry. All tasted excellent according to others. But the star of the show was the short rib "burnt ends." Holy Cow! All that rendered fat plus the smoke and sauce was magical! The wife said to make those again anytime.


Shorties after braise
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Shorties cubed before re-smoked
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Burnt ends (my camera doesn't do justice. The black stuff isn't actually burnt. So sweet and sticky. Like meet candy.)
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The flat

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"Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA

Comments

  • EggcelsiorEggcelsior Posts: 12,518
    Nice! I'm surprised you found flanken cut at Sams. I only ever find English style around me.
  • nolaeggheadnolaegghead Posts: 19,631
    Sounds like you had some exceptional elements to that dual cook.  Rock out with you spatchcock out.  Short ribs are one of my favs.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • These may have to be my contribution to the new year party. I wonder how many I'll be able to fit on the XL?!!!
    "Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA
  • MickeyMickey Posts: 17,446
    Real nice cook
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • SmokeyPittSmokeyPitt Posts: 8,590
    Those look great!  Cool idea to cook the shorties burnt end style!  I usually only see the "english cut" as well (where it is a big hunk of meat on the entire rib bone). I think one of the things that makes burnt ends so special is the smoky sauce.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • You had me at Burnt Ends.  =P~
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
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  • So JayHawkEye, you put the shorties on with the brisket for 3hrs, then braised for 2 hours? How long were they wrapped in foil and re-smoked?

     

    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
  • They were in the pan for around another hour or so. Maybe hour and a half.
    "Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA
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