Short Rib "Burnt Ends" and Brisket

JayHawkEye

I picked up a package of short ribs and a brisket flat from Sam's. Couldn't decide whick to cook so I cooked both. Put the 7# flat on (mustard/home rub) at 9:30 @225. Added the short ribs at noon:30 and took the little one Christmas shopping.
When I got home at 2:30 I put both brisket and shorties in foil pans with some braising liquids (chocolate porter and bone sucking rub) and covered. Temp boosted to 275*.
Two hours later I removed the shorties and wrapped the flat in foil (still on the egg though).
I cubed the short ends and tossed them with some sauce and put them back on to smoke like burnt ends. The flat was coming out of the stall at that point (about 180*) so I took it out of the foil to firm up the bark.
Pulled everything when the flat was at 206*. Brisket came out okay. Some slices were great, but some were slightly dry. All tasted excellent according to others. But the star of the show was the short rib "burnt ends." Holy Cow! All that rendered fat plus the smoke and sauce was magical! The wife said to make those again anytime.


Shorties after braise


Shorties cubed before re-smoked


Burnt ends (my camera doesn't do justice. The black stuff isn't actually burnt. So sweet and sticky. Like meet candy.)


The flat

Eggcelsior

Nice! I'm surprised you found flanken cut at Sams. I only ever find English style around me.

nolaegghead

Sounds like you had some exceptional elements to that dual cook.  Rock out with you spatchcock out.  Short ribs are one of my favs.

JayHawkEye

These may have to be my contribution to the new year party. I wonder how many I'll be able to fit on the XL?!!!

Mickey

Real nice cook

SmokeyPitt

Those look great!  Cool idea to cook the shorties burnt end style!  I usually only see the "english cut" as well (where it is a big hunk of meat on the entire rib bone). I think one of the things that makes burnt ends so special is the smoky sauce.  

NecessaryIndulg

You had me at Burnt Ends.  =P~

Cymbaline65

So JayHawkEye, you put the shorties on with the brisket for 3hrs, then braised for 2 hours? How long were they wrapped in foil and re-smoked?

 

JayHawkEye

They were in the pan for around another hour or so. Maybe hour and a half.