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Burnt End Method/Recipe...
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CheeseheadinAZ
Posts: 315
I've cooked about 25 briskets but have never made burnt ends with the point. If anyone has some good methods/recipes please share.
Comments
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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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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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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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Jstroke said:Reach out to SGH. I think he injects his with butter, but that might be pork.
NOLA -
I couldn't remember. It sounded off the hookColumbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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