Kansas City specialty anyone?

Unknown

<p />Greetings all![p]I don't really post here, just lurk, specifically for the pictures. These burnt ends were my points cut off after cooking whole briskets and returned to the pit. They were cooked not on an egg, but on a pellet cooker. They were awesome in person but the pic doesn't quite do them justice. I'm going to have to get Woo, Nature Boy, or (gulp) Salmon to give me some tips. Just wanted to give a little something back.[p]Rod

locolongball

Rodney,[p]Returned to the pit? The Brisket, or the burnt ends. I'm assuming the brisket. If so, why? By the way, they look good to me.

Unknown

locolongball,[p]No, it would be the point which he had cut for burnt ends.[p]John

Unknown

Sorry, did not answer the why. You cut the point off and return it the smoker to render out more of the fat and get the crustier bark.[p]john

Unknown

locolongball,[p]When the whole briskets reach temp, we pull them to rest. When it's time to slice them, we separate the point from the flat, slice the flats up, and return the points to the pit. The goal is to continue to render most, but not all, of the fat out of the points. It usually takes a couple hours at 275 grate temp. Then we bring them in and cube them up - wallah, burnt ends. The are crispy and smoky on the outside, and tender on the inside. Sauce on the side please.[p]Rod

Unknown

John,[p]You must be a KC transplant! Hope your new pit is treating you well.[p]Rod

locolongball

Rodney,
Awesome... I haven't attempted a brisket yet. I'll hit the pros up before I give it a try. [p]Thanks.

Unknown

Rodney,[p]I could not be happier. Just loving it![p]John

Borders

Rodney, Greetings to you. Nice pic. I can smell the brisket from here.
Scott

Salmon

Rodney,[p]I think you are right on Rod. Not only can you cook, looks like you have learned the fine art of picture takin'.[p]Very good lookin' burnt enz.[p]Rick

Unknown

Salmon,[p]What can I say, I learned what I know from you. Thnx for taking the chance way back when, even if you are too nice! [p]Rod

WooDoggies

Rodney,[p]That looks freakin great![p]Thanks for the technique... never have done those here... maybe this coming weekend with da boys.[p]John

Nature Boy

Rodney,
Nice to hear you talkin good about your own cooking for a change. You are the perfect example of over-modestism. (that a word?)[p]That is awful purty there Rod. Looks like they'd go well on my scrambled eggs this morning...though with this damn cold I am getting, I doubt I could eat much. Still droolin though.
Chris

db

Rodney,
Ew.. people in Kansas City eat burnt meat?

QBabe

Rodney,[p]Awesome! Those look FANTASTIC![p]Tonia
:~)