Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

sstripes96

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  • Re: Burnt Ends


    I have never done it personally, but I've seen guys making burnt ends by cooking just the point.  I'd smoke it at 225 till it probes tender, then cube it and put it back on in a baking pan like @jhl192 mentioned.  I'll usually raise them temp up to 250-275 once its in the pan.  I pull them off when it looks like most of the fat has rendered out of them which takes around 2-3 hours usually.
    That is what I want to do. But can I buy just the point? From jhl192 response above, it doesn't look like it. I guess I could buy the brisket, separate the point from the flat, do the burnt ends, and do the flat at a later date. Boy does that sound dumb. I could just have a brisket bash and just make sure the point gets made into burnt ends. I need to think more before I start typing.
  • Re: Mothership worth going

    Correction:

    3417 Lawrenceville Highway Tucker, GA. 30084 US
    Telephone: 770.934.5300

     

    Its in Tucker not Atlanta.