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Burnt Ends

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robsillup
robsillup Posts: 8
in EggHead Forum
I've never done a brisket and I'm thinking about doing one.  What are burnt ends?  How do ya prepare them?
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  • bicktrav
    bicktrav Posts: 640
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    Burnt Ends are amazing.  Definitely recommend you try them.  You make your brisket as usual; but reserve the end pieces of the meat.  You take those end pieces, cube them, and cook them again.  The second cook doesn't need to be anywhere near as long as the first.  Just throw them on at around 300 with whatever smoke you used the first time.  Let it go for 30 minutes to an hour.  Then toss them in whatever sauce you want to use.  I recommend looking up Adam Perry Lang's melting garlic sauce.  That's what he uses for his burnt ends recipe, and that's truly one of the best recipes I've ever encountered.  Good luck!
    Southern California
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  • Shiff
    Shiff Posts: 1,835
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    Two great sources of brisket cooking information are:

    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

    and

    http://bubbatim.com/Bubba_s_Brisket.php
    Large BGE
    Barry, Lancaster, PA
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  • NJ_BBQ
    NJ_BBQ Posts: 137
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    bicktrav said:
    Burnt Ends are amazing.  Definitely recommend you try them.  You make your brisket as usual; but reserve the end pieces of the meat.  You take those end pieces, cube them, and cook them again.  The second cook doesn't need to be anywhere near as long as the first.  Just throw them on at around 300 with whatever smoke you used the first time.  Let it go for 30 minutes to an hour.  Then toss them in whatever sauce you want to use.  I recommend looking up Adam Perry Lang's melting garlic sauce.  That's what he uses for his burnt ends recipe, and that's truly one of the best recipes I've ever encountered.  Good luck!
    +1 on the APL recipe!
    Basking  Ridge, NJ - XL with KAB
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  • Mike_the_BBQ_Fanatic
    Mike_the_BBQ_Fanatic Posts: 700
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    At my house we buy brisket to make burnt ends and have flat leftover...backwards...perhaps
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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