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Burnt End Method/Recipe...

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CheeseheadinAZ
CheeseheadinAZ Posts: 315
in EggHead Forum
I've cooked about 25 briskets but have never made burnt ends with the point.  If anyone has some good methods/recipes please share.
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  • Boileregger
    Boileregger Posts: 614
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    Pretty simple...remove the point and sprinkle some rub over the newly exposed meat that was over the flat.  Throw it back on the egg till you've got some bark there, a few hours.  Take it off the egg, cube it up then throw the cubes in a foil pan and cover with your favorite BBQ sauce.  Put the pan back in the egg until the sauce soaks into the burnt ends and it gets nice and thick.


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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    Yep, exactly what @Boileregger said. I cook the whole packer till it's done, then cube the point, reseason and sauce. then back on the smoker for a few hours. 
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Jstroke
    Jstroke Posts: 2,600
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    Reach out to SGH. I think he injects his with butter, but that might be pork.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • buzd504
    buzd504 Posts: 3,824
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    Jstroke said:
    Reach out to SGH. I think he injects his with butter, but that might be pork.
    Yep, that was pork.
    NOLA
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  • Jstroke
    Jstroke Posts: 2,600
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    I couldn't remember. It sounded off the hook
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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